Creamy Caramel Biscuit Dessert

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Ingredients

For the Custard Cream

  • 1 liter whole milk
  • 4 tablespoons cornstarch
  • 4 tablespoons all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

For the Layers

  • 2–3 packages rectangular tea biscuits (about 350–400 g)

For the Caramel Topping

  • 1 cup granulated sugar
  • 2 tablespoons butter
  • 200 ml heavy cream (warm)
  • Pinch of salt (optional)

Equipment

  • 9×13-inch (23×33 cm) glass baking dish
  • Medium saucepan
  • Whisk
  • Silicone spatula
  • Measuring cups
  • Small saucepan for caramel

Step 1: Prepare the Custard

Pour the milk into a saucepan, reserving about one cup.

Mix the reserved milk with the flour and cornstarch until completely smooth.

Add the sugar and egg yolks.

Whisk thoroughly until no lumps remain.

Pour everything into the saucepan with the remaining milk.

Cook over medium heat while whisking continuously.

After several minutes the mixture will begin to thicken.

Continue stirring for another two minutes until smooth and creamy.

Remove from the heat.

Add the butter and vanilla.

Mix until the butter melts completely.

Allow the custard to cool for about 10 minutes, stirring occasionally to prevent a skin from forming.

Step 2: Make the Caramel Sauce

Place the sugar into a dry saucepan.

Heat over medium heat without stirring.

Once the sugar begins melting, gently swirl the pan.

Continue until the sugar turns a deep amber color.

Add the butter.

Carefully pour in the warm heavy cream.

The mixture will bubble vigorously.

Whisk continuously until smooth.

Add a pinch of salt if desired.

Cook another minute.

Remove from heat.

Cool slightly.

Step 3: Assemble the Dessert

Spread a thin layer of custard on the bottom of the baking dish.

Arrange one layer of biscuits.

Cover with another layer of warm custard.

Spread evenly.

Repeat with another layer of biscuits.

Add another layer of custard.

Continue until all ingredients are used.

Finish with a generous layer of custard.

Pour the cooled caramel sauce evenly over the top.

Spread gently.

Step 4: Chill

Cover with plastic wrap.

Refrigerate for at least 6 hours.

Overnight chilling produces the best texture.

The biscuits absorb moisture from the custard and become wonderfully soft.

Serving

Slice into neat squares.

Serve chilled.

Optionally garnish with:

  • Whipped cream
  • Chopped toasted pecans
  • Crushed walnuts
  • Chocolate shavings
  • Sea salt flakes
  • Cinnamon
  • Fresh berries

Tips for Success

  • Use full-fat milk for a richer custard.
  • Warm cream before adding it to the caramel to prevent seizing.
  • Stir the custard constantly to avoid lumps.
  • If lumps appear, blend briefly with an immersion blender.
  • Don’t overcook the caramel or it may become bitter.
  • Refrigerate overnight whenever possible.
  • Keep the biscuit layers even for clean slices.

Flavor Variations

Chocolate Version

Add:

  • 150 g melted dark chocolate

or

  • 3 tablespoons cocoa powder

to the warm custard.

Coffee Version

Dissolve:

  • 2 teaspoons instant espresso

into the milk before cooking.

Coconut Version

Replace 250 ml of milk with coconut milk.

Fold shredded coconut into the custard.

Nutella Version

Spread a thin layer of Nutella between the biscuit layers.

Peanut Butter Version

Whisk ½ cup peanut butter into the finished custard.

Lotus Biscoff Version

Replace the tea biscuits with Lotus Biscoff cookies and drizzle melted cookie butter over the caramel topping.

Storage

Store covered in the refrigerator for up to 4 days.

Do not leave at room temperature for more than 2 hours.

The dessert is not ideal for freezing because the custard may separate after thawing.

Nutrition (Approximate Per Serving)

  • Calories: 430
  • Carbohydrates: 58 g
  • Protein: 7 g
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Fiber: 1 g
  • Sugar: 34 g
  • Sodium: 180 mg

Why This Dessert Is So Popular

This layered biscuit dessert is beloved because it combines familiar pantry ingredients into something that tastes elegant and comforting. As it chills, the crisp biscuits absorb moisture from the custard and transform into soft, cake-like layers without any baking. The homemade vanilla custard adds a smooth, creamy texture, while the caramel topping provides a rich buttery sweetness that balances every bite.

It is also highly adaptable. You can customize it with chocolate, coffee, coconut, nuts, fruit, or cookie spreads to suit different tastes and occasions. Since it can be made a day in advance, it’s an excellent choice for family gatherings, celebrations, potlucks, or holiday meals. The longer it rests in the refrigerator, the better the flavors meld together, making it one of those desserts that is even more delicious the next day.

Whether you’re serving it at a dinner party or simply enjoying a slice with coffee or tea, this creamy caramel biscuit dessert is sure to become a favorite thanks to its velvety custard, tender biscuit layers, and irresistible caramel finish.

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