There is something uniquely comforting about a dessert that is both simple in appearance and luxurious in texture, and this creamy custard cake is exactly that kind of dessert. It’s the type of cake that looks elegant without needing decorations, the type of cake that impresses guests with its silky interior, and the type of treat that melts on your tongue with every bite. The photo you provided shows a cake with a firm golden border, a glossy custard center, and perfectly smooth slices — a clear indicator of a well-balanced recipe that brings together rich dairy, eggs, sugar, and a delicate baking process. In this recipe, you’ll learn how to achieve this same result at home.
This cake is ideal for gatherings, family events, or even daily tea-time enjoyment. Its texture sits somewhere between cheesecake and flan, but lighter and airier. The top remains smooth, the center stays creamy, and the bottom crust holds everything together without becoming dry. You can enjoy it cold or slightly chilled, and it pairs beautifully with tea, coffee, or fresh fruit. The beauty of this recipe lies not only in the incredible flavor but also in how simple it is to prepare once you understand the steps.
Let’s dive into the full, detailed recipe so that you can recreate this soft, dreamy custard cake with confidence.
Ingredients
For the Crust
200 g plain tea biscuits or butter cookies (crushed finely)
80 g melted butter
1 tablespoon sugar (optional)
For the Custard Filling
4 large eggs
1 cup granulated sugar
2 cups whole milk (warm, not hot)
1 cup heavy cream
1 cup all-purpose flour
1 teaspoon vanilla extract
½ teaspoon baking powder
A pinch of salt
1 tablespoon cornstarch (for extra firmness)
Step-by-Step Instructions
- Prepare the Crust
The crust serves as the foundation for the custard layer. It should be firm enough to support the filling but soft enough not to overpower it. The biscuits should be crushed finely until they resemble sand — too chunky and the crust will crumble; too dusty and it may become dense.
- Place your crushed biscuits in a large bowl.
- Add melted butter and mix thoroughly until every crumb is coated and holds together when pressed.
- Press the mixture into the bottom of a square or rectangular baking pan, smoothing the surface evenly.
- You don’t need to pre-bake this crust; the long bake time of the custard will set it perfectly.
- Make the Smooth Custard Batter
The custard is the heart of this recipe. Its silky texture depends on how well you mix and how gently you treat the ingredients.
- In a large mixing bowl, add the eggs and sugar.
- Whisk this mixture until the sugar dissolves. You don’t need to whip it — just mix until smooth.
- Add warm milk gradually. Make sure it’s warm and not boiling, otherwise it may scramble the eggs.
- Pour in the heavy cream and mix again.
- Add vanilla extract and a pinch of salt. The salt enhances the sweetness and depth of flavor.
- In a separate bowl, sift together the flour, cornstarch, and baking powder.
- Gradually add the dry mixture into the custard bowl, whisking continuously to avoid lumps.
- When the batter becomes silky smooth, it’s ready for the pan.
- Assemble and Pour
- Make sure your crust is firm and level in the baking pan.
- Slowly pour the custard mixture over the crust, allowing it to spread naturally.
- Tap the pan lightly on the counter to release any air bubbles and to help the custard settle smoothly.
- Bake to Perfection
The baking is the most important part. Custard is sensitive to heat, so baking at a low temperature ensures a creamy, uniform texture without cracking.
- Preheat your oven to 160°C (320°F).
- Place the pan on the middle rack.
- Bake for 45–60 minutes, depending on your oven and the thickness of your pan.
- The cake is ready when the edges are set but the center still has a slight wobble.
- Turn off the oven and leave the cake inside for 10 minutes to avoid sudden temperature changes.
- Remove from the oven and allow to cool completely.
- For best results, chill in the refrigerator for at least 2 hours before slicing.
Tips for a Perfect Custard Cake
Use whole milk and cream for the smoothest, richest texture. Low-fat dairy makes the cake watery.
Don’t overmix once the flour is added — gentle mixing keeps the custard tender.
Warm milk is key because it blends more smoothly into the eggs.
Always bake low and slow to prevent cracks or rubbery texture.
Chill before cutting for clean, sharp slices just like in your photo.
How to Serve
This cake is delicious on its own, but you can also serve it with:
A dusting of powdered sugar
A drizzle of honey
Fresh berries
Caramel sauce
A cup of tea or coffee
Its flavor is delicate and creamy, so avoid overpowering toppings.
Storage
Refrigerate covered for up to 5 days.
Freeze slices for up to 2 months.
To thaw, let it sit in the fridge for a few hours.