No-Bake Creamy Custard Pudding with Biscuit Crumble
A simple, velvety custard dessert topped with a thick layer of buttery crushed biscuits.
Prep time: 15 minutes | Chill time: 3–4 hours | Servings: 6–8
Ingredients
For the Custard Base:
-
1 can (14 oz / 395 g) sweetened condensed milk
-
2 cans (approx. 1 ½ cups / 360 ml) heavy cream or double cream
-
2 cups (480 ml) whole milk
-
3 tbsp cornstarch
-
1 tsp vanilla extract
-
1 tbsp unsalted butter
For the Crumble Topping:
-
1 ½ cups (150 g) crushed cookies (digestive biscuits, Graham crackers, or Maria biscuits)
-
2 tbsp unsalted butter, melted
Instructions
-
Prepare the Custard Base: In a saucepan off the heat, whisk together the cold whole milk and cornstarch until completely dissolved with no lumps.
-
Cook: Add the sweetened condensed milk, heavy cream, and butter. Place the pan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens into a rich, silky cream (about 8–10 minutes).
-
Finish & Transfer: Remove from heat and stir in the vanilla extract. Pour the smooth warm custard into an oval glass casserole dish. Smooth the top with a spatula.
-
Make the Topping: In a small bowl, mix the finely crushed biscuits with the melted butter until crumbly.
-
Layer & Chill: Generously sprinkle the crushed biscuit mixture all over the surface of the custard layer.
-
Set: Refrigerate for at least 3 to 4 hours until the custard is set firm enough to scoop out with a spoon. Serve cold.
