This Custard Cream traybake is a must-try recipe! It’s sweet, creamy, flavourful and super easy to make. It consists of a no-bake biscuit base, a creamy white chocolate fudge layer and of course, extra Custard Cream biscuits on top!
Custard Creams are a nostalgic treat for many of us in the UK, as are tray bakes, so I just HAD to combine the two! This easy dessert has a smooth Custard Cream biscuit base, with white fudge and crunchy biscuits on top.
It's perfect for afternoon tea, tea parties, birthdays or simply for snacking on!
What are Custard Creams?
Custard Creams are British sandwich biscuits, made with two small squares of shortbread-style biscuits and a smooth vanilla custard 'buttercream' filling. The biscuits have been around since the 1900s, and they're still rocking their old-school swirly pattern today!
Let me show you how to make this tasty traybake with them...
Ingredients you'll need
There are only 4 ingredients in this easy no-bake Custard Cream fridge cake. Here’s what you’ll need:
- Custard Cream biscuits: The star of the show! We’ll be blending them up to make the soft biscuit base. McVities are the most well-known brand but any kind of Custard Creams will do. I usually just use whichever kind is cheapest in my local supermarket at the time. Do not substitute for another type of biscuit because this is where the Custard Cream flavour will come from!
- Butter: Unsalted butter is best for this recipe. You'll need to melt it before using so you can use it either straight from the fridge or from room temperature.
- Condensed milk: We'll be making this Custard Cream traybake with condensed milk and you’ll need one tin (397g) for this recipe. Make sure to use sweetened condensed milk, which saves you the need to add any extra sugar or sweetener. You'll need to divide it into two parts for this recipe so I recommend measuring it out beforehand to avoid mistakes.
- White chocolate: When combined with the sweetened condensed milk, the white chocolate will create a thick, fudgy topping for this traybake. Again, the type of white chocolate you use doesn’t particularly matter. As long as you melt it slowly enough, it shouldn’t burn or seize.
Equipment
You'll need a few tools to make no-bake Custard Cream slice:
- Food processor: Or a high-power blender. This is needed to break the biscuits up into superfine crumbs. It can be done by hand, by bashing the biscuits with a rolling pin, but it'll take quite a long time to get them superfine, which is why I recommend using a food processor.
- Microwave-safe bowl or saucepan: To melt the butter in. You'll also need this for the white chocolate fudge topping. I recommend using a double boiler for the topping but you can do it in the microwave if needed.
- Mixing bowl and wooden spoon: To mix all of the ingredients together. Another utensil such as a rubber spatula can be used instead of a wooden spoon.
- Baking tin: I found an 8x8-inch tin to be the perfect size for this Custard Cream slice. I wouldn't recommend using a tin that's any larger because this will make the slices too thin. You could also use a loaf tin if you're in a pinch, although of course, the slices will be shaped differently.
- Baking paper: To line the tin and prevent the traybake from sticking to it.
How to make Custard Cream traybake
Here are the step-by-step instructions to make this Custard Cream traybake with condensed milk:
Step 1: Line an 8x8-inch tin with baking paper and set aside.
Step 2: Weigh out 300g of Custard Cream biscuits. Transfer them to a food processor or high-power blender and pulse until you have very fine crumbs.
Step 3: Add the biscuit crumbs to a large bowl along with 80ml from a can of sweetened condensed milk and 100g of melted butter. Mix well to create a wet dough/paste.
Step 4: Press the mixture into your lined tin. Pop it into the fridge while you prepare the topping.
Step 5: To a heatproof bowl or saucepan, add 300g of white chocolate (broken into segments) and the rest of the can of sweetened condensed milk. This will be your no-bake Custard Cream traybake topping.
Melt this mixture in the microwave or over the stove, stirring every 15 seconds or so until the white chocolate has melted. It should look thick and glossy. Once you remove it from the heat, you'll need to work quite quickly because it'll begin setting almost straight away.
Step 6: Press the mixture on top of the biscuit base. A rubber spatula is great for patting it evenly into place.
Top with additional Custard Cream biscuits, either whole or crushed into crumbs. I personally like the way they look placed on whole!
Step 7: Place the entire Custard Cream slice in the fridge for 3 hours, or until the topping is firm to the touch. Then just use the baking paper to remove it from the tin, cut it into squares and enjoy!
Top tips
- Use a food processor or blender to get superfine crumbs. The base won't hold together as well if there are too many large pieces in there.
- Measure out the base portion of condensed milk before beginning to avoid accidentally adding more than you need to.
- Work quickly once you take the fudge topping off the heat as it will begin setting almost immediately.
- Try adding 1 tablespoon of custard powder to the bowl with the topping ingredients for a stronger custard flavour.
FAQ
This traybake will taste best if eaten within 5 days. Keep the slices in an airtight container in the fridge, or in a cool, dry place such as a kitchen cupboard.
Yes, Custard Cream tray bake freezes beautifully. To do so, just pop the slices into airtight containers or ziplock bags, using pieces of baking paper in between to stop them from sticking together. Freeze for up to 1 month. When you're ready to defrost them, let them sit out at room temperature on a wire rack or plate until fully thawed. Do not refreeze.
More traybake recipes:
I hope you like this Custard Cream traybake. If you make it at home, please leave a review to let me know how it goes. Enjoy!
Custard Cream Traybake Slice (No-Bake)
Ingredients
- 300 g Custard Cream biscuits (10.5oz) plus more for topping if desired
- 100 g Butter, melted (around 1 tablespoon less than 1 stick)
- 1 tin Sweetened condensed milk (397g/14oz)
- 300 g White chocolate (10.5oz)
Instructions
- Line an 8x8-inch tin with baking paper. Set aside for now.
- Add the Custard Cream biscuits to a food processor or high power blender and blitz until you have fine crumbs.
- Add the Custard Cream crumbs to a large bowl with all of the melted butter and 80ml (⅓ cup) of the condensed milk. Save the rest for step 5.
- Mix it all together until you have a wet dough. Press it down into your lined tin.
- Break the white chocolate into pieces and add it to a heatproof bowl with the rest of the tin of condensed milk.
- Place the bowl on a double boiler and gently heat on low until the chocolate has melted. The mixture should look thick and glossy. Alternatively, you can do this in the microwave, stirring every 15 seconds or so to prevent burning.
- Working quickly once you remove it from the heat, add this mixture on top of the biscuit base in the tin. Press it down firmly into place (a rubber spatula will make this easier).
- Top with additional Custard Cream biscuits if desired.
- Refrigerate the whole thing for 3 hours until the topping is firm to the touch. Then just cut into slices and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 5 days.
Alice
Made these last weekend, big hit! Really easy to make and so yummy!
Chloe
Thank you so much Alice!
Lorna Liw
Just made this custard cream traybake, along with the mars bar crispy and crunchie rocky road.
But the base of the custard cream bake hasn’t set, it’s still very wet after being in the fridge for a few hours. I measured everything out and unsure what I’ve done?! Help!
Chloe
Hmm not sure what would cause that. Did you use 80ml condensed milk in the base rather than the whole tin?
Betty
Hmmmmm 80ml isn't half of 397ml picked that up straight away but I'm going to put this in my to do rec ipes.
Chloe
You use 80ml out of the tin for step 3 then use what's left in the tin for step 5.