Biscuit Custard Pudding

A creamy, no-bake biscuit custard pudding made with milk-dipped Marie biscuits layered with an easy homemade custard cream and topped with a silky milk chocolate ganache. A perfect make-ahead dessert!

Course Dessert

Cuisine Middle Eastern

Diet

Prep Time 10

Cook Time 10

Chill time 6

Total Time 6 20

Servings servings

Calories 183kcal

Author Farah Abumaizar

Equipment

Medium saucepan
Whisk
Electric Mixer
Shallow dish
11x7 or 13x9 inch serving dish

Ingredients

For the custard

2 cups whole milk 500 ml
1 tablespoon unsalted butter
1 pinch salt small pinch
2 eggs room temperature, lightly beaten
1/2 cup granulated sugar 100 g
1/4 cup cornflour cornstarch, 30 g
2 teaspoons vanilla extract

For assembling

1 1/2 cups cold heavy cream whipping cream, divided
3 packs Marie biscuits or biscuits of choice, about 200 g (8 oz)
1/2 cup whole milk 120 ml, for dipping
1/2 cup milk chocolate chips heaped, 100 g, or chopped milk chocolate

Instructions

For the custard:

Place the milk, butter, and salt in a medium saucepan over medium heat. Heat until just simmering.
In a separate bowl, whisk together the eggs, sugar, and cornflour until smooth and the sugar has dissolved.
Reduce the heat to low before the milk comes to a boil. Gradually add the egg mixture to the saucepan along with the vanilla, whisking constantly. Cook for 4–8 minutes, stirring continuously, until the mixture thickens into a smooth custard that coats the back of a spoon.
Transfer the custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for about 45 minutes, or until completely cooled.

To assemble:

Once cooled, whip 1 cup of the whipping cream to soft peaks using an electric mixer. Add the cooled custard and beat briefly until just combined, thick, and creamy.
Pour the ½ cup milk into a shallow dish. Quickly dip the biscuits into the milk, one at a time, and arrange them in a single layer in a large serving dish (11x7-inch or 13x9-inch).
Spread one-third of the custard mixture evenly over the biscuits. Repeat with another layer of milk-soaked biscuits and custard, finishing with a final layer of biscuits topped with custard (3 layers of each).
Cover tightly with plastic wrap and refrigerate for at least 4–6 hours, preferably overnight.

For the ganache:

Before serving, heat the remaining ½ cup whipping cream until steaming but not boiling. Pour it over the chocolate and cover with a plate for 5 minutes, then stir until smooth.
Pour the ganache evenly over the chilled dessert, tilting the dish to spread it evenly. Refrigerate for 20–30 minutes until set. Scoop, serve, and enjoy!

Video

Notes

Ingredient Notes

Marie biscuits are classic, but you can use your biscuits of choice.
Use cold whipping (heavy) cream so it whips up properly.
Swap the milk chocolate for dark chocolate if you prefer a dark chocolate ganache.

Recipe Tips

Whisk constantly while the custard cooks so it stays smooth.
Let the custard cool completely before adding it to the whipped cream.
Dip the biscuits quickly. They soften more as the pudding chills.

Storing Leftovers

Cover tightly and keep in the fridge for 4–5 days.

Nutrition