Creamy Milk Custard Cake (Super Soft & Smooth)

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Creamy Milk Custard Cake (Super Soft & Smooth)

Ingredients

For the crust (optional but recommended):

  • 2 cups crushed biscuits (like digestive or graham)
  • 1/2 cup melted butter
    (OR you can use ready-made ladyfingers around the edge, like the picture)

For the creamy custard filling:

  • 4 eggs
  • 1 cup sugar
  • 3 cups milk
  • 1 cup heavy cream
  • 1/2 cup cornstarch
  • 1 tsp vanilla
  • 2 tbsp melted butter (optional for extra richness)

Instructions

1. Prepare the crust

(If you want it like the picture.)

  1. Mix crushed biscuits + melted butter.
  2. Press into the tray.
  3. Arrange ladyfingers or biscuit strips around the edge to form the border.

2. Make the creamy filling

  1. In a blender or bowl, mix:
    • eggs
    • sugar
    • milk
    • heavy cream
    • cornstarch
    • vanilla
    • melted butter
  2. Blend until smooth and lump-free.

3. Bake

  1. Pour the mixture into the tray gently.
  2. Bake at 160°C (320°F) for about 45–55 minutes,
    OR until the center is set but still slightly jiggly.

4. Cool

Let the cake cool completely, then refrigerate for 2–3 hours.

This makes the texture SUPER smooth and creamy.

✨ Result

  • Soft, silky custard-like cake
  • Smooth top like the picture
  • Light golden border
  • Cuts beautifully into perfect squares

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