Caramel Pudding Biscuit cake
This easy no bake Caramel Biscuit Pudding Recipe, is made with only five simple ingredients. Also, this delicious cake are children friendly and they adore it. I love the taste of this caramel cake, it tastes rich and like toffee biscuit, if you a caramel lover as me, this cake is for you.
My caramel cake made from biscuit layers and homemade caramel pudding, you can call it pudding cake or a biscuit cake, i like to call it caramel biscuits cake. You can make this recipe with your prefer crackers, but don’t use chocolate cookies as oreo i think it will be so sweet and ruin the taste, you need a less sweet crackers as butter biscuit or Marie biscuit.
Can i make this recipe without heavy cream?
Yes, you can but the final taste will be a little bit bitter as the burned carmel, but the heavy cream gives a rich and sweet toffee rich taste not as the milk.
How easy to make Caramel cake recipe?
It is so easy and will take only 20 minutes to prepare and cook. Just prepare the pudding and make the layers of pudding and biscuits.
Tips for successful Caramel Pudding Biscuit cake?
- When caramelized the sugar beware to burn it or to turn into dark brown, otherwise it will taste as bitter.
- When adding cream to caramel make sure to turn of the heat or to remove the saucepan from heat to avoid splashing.
- Don’t add cold cream to caramel, the cold cream will shrink the sugar.
- Don’t add the cornstarch to the hot milk to avoid lumps, you have to dissolve it in the cold milk,then add it to caramel mixture.
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Caramel Pudding Biscuit cake
Ingredients
- 3/4 Cup Sugar
- 2 tablespoon water
- 1 Cu heavy cream
- 3 Cups milk
- 6 Tbsp cornstarch
- 1 packet crackers or butter biscuit
For decorating
- Chocolate Chips
- Chocolate syrup
Instructions
- In a saucepan, add sugar and water until caramelized on a medium heat, reduce heat to low then add cream. Keep stirring until caramel and cream well combined.
- Dissolve the cornstarch in the milk. Add it to caramel and keep stirring on medium heat.
- Bring it to simmer until boiled and thicken. Remove from heat.
- In a dish ( I’m using a cake pan make it with any pan you like) Start with caramel pudding layer, then butter biscuits (crackers) layer, cover with another layer of caramel.
- Repeat until ending with a thick last caramel pudding layer.
Cool at room temperature, cover and chill for at least 4 hours. - Decorate with chocolate syrup and chocolate chips or as a desired.
