🕒 Prep Time
- 20 minutes
❄️ Chill Time
- 4–6 hours
🍽️ Servings
- 10–12 slices
📝 Ingredients
For the Vanilla Custard
- 1 litre (4 cups) whole milk
- 120 g (½ cup) granulated sugar
- 60 g (½ cup) cornstarch
- 2 egg yolks (optional, for a richer custard)
- 30 g (2 tbsp) unsalted butter
- 1 tsp vanilla extract
For the Biscuit Layer
- 200–250 g tea biscuits (Marie, Petit Beurre, or Digestive)
For the Chocolate Ganache
- 200 g milk chocolate, chopped
- 100 g dark chocolate, chopped
- 250 ml (1 cup) heavy cream
- 1 tbsp butter (optional, for extra shine)
Decoration
- Chocolate shavings or grated chocolate
👩🍳 Instructions
Step 1 – Prepare the Custard
- In a saucepan, whisk together the sugar and cornstarch.
- Gradually pour in the milk while whisking until smooth.
- If using egg yolks, beat them lightly and whisk them into the mixture.
- Cook over medium heat, stirring constantly until the custard becomes thick and creamy.
- Remove from the heat.
- Stir in the butter and vanilla until fully combined.
Step 2 – Assemble
- Pour half of the warm custard into a 9×13-inch (23×33 cm) glass dish.
- Arrange a single layer of tea biscuits over the custard.
- Pour the remaining custard on top.
- Smooth the surface with a spatula.
- Refrigerate for 30–45 minutes.
Step 3 – Make the Chocolate Ganache
- Heat the heavy cream until it just begins to simmer.
- Pour it over the chopped chocolates.
- Let stand for 2 minutes.
- Stir until smooth and glossy.
- Mix in the butter if desired.
Step 4 – Finish
- Pour the ganache over the chilled custard.
- Spread evenly.
- Sprinkle with chocolate shavings.
Step 5 – Chill
- Refrigerate for 4–6 hours, preferably overnight.
🍰 Serving
Slice into squares and serve cold.
