Easy Biscuit Custard Recipe – Chocolate Shaving Dessert

Last Updated on 1 month by Neha Deshmukh

Easy Biscuit Custard Recipe – Chocolate Shaving Dessert

Hey everyone! If you’re looking for a dessert that’s comforting, easy to make, and utterly delicious, you’ve come to the right place. This biscuit custard is a childhood favorite of mine – I first made it when I was trying to impress my aunt, and it’s been a hit ever since! It’s the perfect balance of creamy, crunchy, and chocolatey goodness. Let’s get baking!

Why You’ll Love This Recipe

This biscuit custard is seriously a crowd-pleaser. It requires minimal baking (mostly chilling, honestly!), and the combination of the buttery biscuit base with the smooth, silky custard is just heavenly. Plus, the chocolate shavings add a touch of elegance that makes it feel special, even though it’s super simple to put together. It’s a great dessert to make ahead, perfect for parties, or just a cozy night in.

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• 15 digestive biscuits
• 50 gms butter
• 1.25 cup milk
• 0.25 cup sugar
• 200 ml fresh cream
• 2 tablespoon custard powder
• 5 gms china grass
• 0.5 cup water
• 3 tablespoon chocolate shavings

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Digestive Biscuits: Brand & Flavor Variations
I usually use McVitie’s digestive biscuits, but any brand works well. You can even experiment with different flavors! Chocolate digestive biscuits add an extra layer of richness, while ginger biscuits give a lovely warming spice.

Butter: Salted vs. Unsalted & Regional Ghee Options
I prefer using salted butter for this recipe, as it balances the sweetness nicely. However, unsalted butter works just as well – just add a pinch of salt to the biscuit mixture. If you’re feeling adventurous, you can even substitute some of the butter with ghee for a more traditional Indian flavor!

Custard Powder: Exploring Different Flavors (Vanilla, Elaichi)
Vanilla custard powder is classic, but don’t be afraid to experiment! Elaichi (cardamom) custard powder adds a beautiful aromatic touch, especially if you’re serving this during a festival.

China Grass: Understanding its Role & Agar-Agar Substitutes
China grass is what sets this custard, giving it that lovely wobble. If you can’t find it, agar-agar powder is a great substitute – use about 3-4 grams.

Fresh Cream: Dairy vs. Non-Dairy Options
I love using full-fat fresh cream for the richest flavor and texture. But, if you prefer, you can use low-fat cream or even a good quality non-dairy whipping cream. Just be aware that the texture might be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the biscuit base. Grind those 15 digestive biscuits into a fine powder using a mixer. You want it to be almost like sand!
2. Melt the 50 gms of butter and mix it with the biscuit powder. This will start to form your crust.
3. Press this mixture firmly into the base of a springform pan. I find the back of a spoon helps to get it nice and even. Pop it in the fridge for about 30 minutes to set.
4. While the crust is chilling, let’s make the custard. Boil the 1.25 cup of milk in a saucepan.
5. In a separate bowl, mix the 2 tablespoons of custard powder with ¼ cup of milk to create a smooth slurry. This prevents lumps!
6. Add the sugar (0.25 cup) to the boiling milk, then slowly pour in the custard mixture, stirring constantly. Keep stirring until the custard thickens – it should coat the back of a spoon.
7. Now, dissolve the 5 gms of china grass in the 0.5 cup of water. Let it cool slightly.
8. While the custard is still warm, whip the 200 ml of fresh cream until it forms soft peaks. Gently fold the whipped cream into the cooled custard.
9. Slowly pour the warm china grass solution into the custard-cream mixture, stirring continuously. This is what gives it that perfect set!
10. Pour the filling over the chilled biscuit crust. Cover and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
11. Before serving, garnish with 3 tablespoons of chocolate shavings. And that’s it!

Expert Tips

A few little things I’ve learned over the years…

Achieving the Perfect Crust Consistency
Make sure the biscuit and butter mixture is well combined and pressed firmly into the pan. This will prevent it from crumbling.

Preventing Custard from Splitting
Low and slow is the key! Don’t boil the milk too vigorously, and stir constantly when adding the custard powder.

Working with China Grass for Optimal Setting
Don’t let the china grass solution get too cold before adding it to the custard, or it might set prematurely.

Whipping Cream to the Right Consistency
You want soft peaks, not stiff peaks. Over-whipped cream can become grainy.

Ensuring Even Chocolate Shaving Distribution
A microplane is your best friend for creating fine, even chocolate shavings!

Variations

Want to switch things up? Here are a few ideas:

Vegan Biscuit Custard
Use vegan digestive biscuits, vegan butter, and a plant-based cream alternative. Agar-agar works perfectly as a setting agent here too!

Gluten-Free Biscuit Custard
Simply use gluten-free digestive biscuits.

Adjusting Sweetness Levels
If you prefer a less sweet dessert, reduce the amount of sugar to 0.15-0.2 cup.

Festival Adaptations (e.g., adding saffron for Diwali)
For Diwali, I love adding a pinch of saffron to the milk while boiling it – it gives the custard a beautiful color and flavor.

Spice Level Variations (e.g., cardamom)
A dash of cardamom powder to the custard adds a lovely warmth, especially during the colder months. My grandmother always used to add a tiny pinch of nutmeg too!

Serving Suggestions

This biscuit custard is delicious on its own, but you can also serve it with a side of fresh berries or a drizzle of chocolate sauce. A cup of chai alongside is the perfect pairing!

Storage Instructions

Store leftover biscuit custard in the refrigerator for up to 3 days. It’s best enjoyed chilled.

FAQs

What type of digestive biscuits work best for this recipe?
McVitie’s are a classic, but any digestive biscuit will do! Feel free to experiment with different flavors.

Can I make this custard without china grass? What are the alternatives?
Yes! Agar-agar powder is a great substitute. Use about 3-4 grams.

How can I prevent the biscuit base from becoming soggy?
Press the biscuit base firmly into the pan and chill it thoroughly before adding the filling.

Can this custard be frozen?
I wouldn’t recommend freezing it, as the texture can change. It’s best enjoyed fresh.

What is the best way to garnish this dessert for a special occasion?
Get creative! Use chocolate curls, fresh fruit, or even edible flowers.

How long does this dessert stay fresh in the refrigerator?
Up to 3 days, but it’s best enjoyed within the first day or two for optimal texture and flavor.