Servings: 12
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 4–6 hours (overnight is best)

Ingredients

For the Custard

• 4 cups (1 liter) whole milk
• ½ cup (100 g) granulated sugar
• ½ cup (60 g) cornstarch
• 2 egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

For the Layers

• 2–3 packs plain tea biscuits or rectangular butter cookies (about 350–400 g)

For the Caramel Peanut Topping

• 1 cup (200 g) granulated sugar
• ¼ cup (60 ml) water
• 2 tablespoons butter
• ½ cup (120 ml) heavy cream (warm)
• 1 cup roasted peanuts, roughly chopped
• Pinch of salt

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Instructions

Step 1 – Make the Custard

1. Whisk together sugar, cornstarch, and egg yolks.
2. Slowly whisk in the milk until smooth.
3. Cook over medium heat, stirring constantly.
4. Continue cooking until thick and creamy.
5. Remove from heat.
6. Stir in butter and vanilla.
7. Cover with plastic wrap touching the surface and cool for 15–20 minutes.

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Step 2 – Build the Cake

1. Lightly grease or line a 9×9-inch (23×23 cm) baking dish.
2. Arrange one layer of biscuits.
3. Spread one-third of the custard.
4. Repeat:
   • Biscuits
   • Custard
5. Finish with a final biscuit layer.

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Step 3 – Make the Caramel

1. Heat sugar and water without stirring until amber.
2. Remove from heat.
3. Carefully whisk in butter.
4. Slowly add warm cream (it will bubble).
5. Stir until smooth.
6. Add salt and peanuts.
7. Cool for about 5 minutes before pouring over the cake.

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Step 4 – Chill

• Refrigerate at least 4 hours.
• Overnight gives the best texture.

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Serving

Cut into squares and serve chilled.

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Nutrition Information (Approximate)

Per serving (1 of 12):

Nutrition values are estimates and will vary depending on the brands of biscuits, milk, and cream used.

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Frequently Asked Questions

Q: Can I make it without eggs?

Yes. Omit the egg yolks and increase the cornstarch to ¾ cup (90 g) for a similar custard consistency.

Q: Can I use vanilla pudding instead?

Yes. Homemade custard gives the richest flavor, but prepared vanilla pudding works well.

Q: Do I need to soak the biscuits?

Usually no. The custard softens them as the dessert chills. If using very hard biscuits, quickly dip them in milk (1–2 seconds).

Q: Can I use different nuts?

Absolutely. Try:

• Walnuts
• Pecans
• Almonds
• Hazelnuts

Q: How long does it keep?

Store covered in the refrigerator for 3–4 days.

Q: Can it be frozen?

Yes. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Q: Why did my caramel harden?

The cream may have been too cold. Warm the cream first and stir gently until smooth.

Q: Can I make it ahead?

Yes. It’s actually best made one day in advance, allowing the biscuits to soften fully and the flavors to meld.

Tips for Success

• Cook the custard until thick enough to coat a spoon.
• Let the caramel cool slightly before pouring so it doesn’t melt the custard.
• Chill overnight for the cleanest slices.
• Use roasted, unsalted peanuts for the best flavor balance.