Silky Cream Filling for Layered Biscuit Cake
A velvety, lightly sweet custard cream that becomes irresistibly airy when folded with whipped cream. Perfect for no-bake layered biscuit desserts, it holds its shape beautifully and pairs with any type of biscuit or cookie.
🛒 Ingredients
20 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- ¾ cup cold heavy whipping cream
- 1 egg yolk, sieved
- 4 cups whole milk
- 4 tablespoons cornstarch
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Directions
- 1
In a saucepan, combine the whole milk (reserving ½ cup cold), the sieved egg yolk, and the condensed milk.
- 2
Heat over medium heat, stirring frequently, until the mixture begins to simmer.
- 3
Dissolve the cornstarch in the reserved cold milk until completely smooth, then pour into the saucepan in a steady stream while stirring constantly.
- 4
Continue stirring over medium heat until the cream thickens to a pudding-like consistency, then remove from heat.
- 5
Allow to cool completely at room temperature, then refrigerate until fully chilled.
- 6
Once cold, whip the heavy cream to stiff peaks and gently fold it into the chilled custard using a spatula.
- 7
Build your cake by layering biscuits and cream alternately. Refrigerate for at least 2 hours before serving.
💡 Chef's Tip
Add a teaspoon of vanilla extract during cooking for extra fragrance. The cream keeps well covered in the fridge for up to 3 days.
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