This creamy baked vanilla custard cake is incredibly smooth, rich, and delicate. With a soft custard center and a lightly golden top, every bite literally melts in your mouth. Perfect for dessert lovers who enjoy simple yet elegant recipes!
📝 Ingredients
For the Base:
200 g digestive biscuits (crushed)
100 g melted butter
For the Custard Filling:
500 ml milk
400 ml heavy cream
4 eggs
120 g sugar (½ cup)
1 tablespoon vanilla extract
3 tablespoons cornstarch
Pinch of salt
👩🍳 Instructions
Step 1: Prepare the Crust
Preheat oven to 170°C (340°F). Mix crushed biscuits with melted butter. Press into the bottom of a springform pan. Chill for 15 minutes.
Step 2: Make the Filling
In a bowl, whisk eggs and sugar until smooth. Add milk, cream, vanilla, cornstarch, and salt. Mix until fully combined and smooth.
Step 3: Assemble
Pour the custard mixture over the prepared crust.
Step 4: Bake
Bake for 50–60 minutes until the top is golden and the center is slightly set but still creamy.
Step 5: Cool & Chill
Let it cool completely, then refrigerate for at least 3–4 hours for the perfect texture.
