Scrumptious layers of creamy custard and crispy cookies/biscuits, topped with a luscious and fudgy chocolate icing; a perfect no-bake, egg-free, make-ahead dessert! Boston, USA is known for it’s every popular Boston Cream Pie with 2 layers of yellow cake sandwiched with some vanilla custard and topped or glazed with a luscious chocolate icing/glaze. I decided to make a BOSTON CREAM ICE BOX CAKE with layers of graham crackers, homemade eggless custard and a luscious layer of chocolate icing on top!
Boston Cream Ice Box Cake
FOR THE VANILLA CUSTARD:
- 3 1/2-4 cups milk
- 8-10 tsp custard powder (or more if needed)
- 1/2-3/4 cup sugar
- 1 large box of Honey Made Graham Crackers (or any other biscuit/cookie you like)
FOR CHOCOLATE ICING/GLAZE:
- 1 cup semi-sweet chocolate chips, divided
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1/4 cup milk
- 1 teaspoon vanilla essence/extract
Heat milk until just beginning to boil. Make a smooth paste of custard powder with a little milk. When the milk comes to a boil, add the sugar and let dissolve. Stir in the custard mixture and stir continuously on medium heat until the custard is thick and smooth.
To make the chocolate ganache, to a medium saucepan, add 1/2 cup chocolate chips, butter, sugar, milk, and heat over low heat to melt, whisking continuously.
Add the vanilla and whisk to combine.
Now to layer the Boston Cream Pie Icebox cake, line a 13 x 9 inch pan with foil; leave an overhang on two sides for easy lifting of cake. Make sure the foil covers the bottom as well as the sides of the pan.
Cover the bottom of the pan with a layer of crackers/biscuits, breaking them to fit the bottom completely.
Pour half of the custard over this and spread evenly over the crackers using an offset spatula or spoon.
Add another layer of the crackers and top with the remaining pudding mixture, spreading to cover evenly.
Gently place the final layer of crackers over the custard.
Pour chocolate glaze over the last layer of crackers and spread to cover all over. Top with more chocolate chips.
Cover the whole pan tightly with aluminum foil and freeze at least 4 hours or best overnight.
Just before serving, let stay at room temperature for about 5 minutes for easy slicing.
Using a sharp, heavy and sturdy knife, cut into squares and dig in!
Store leftover cake in the freezer.
Notes: Use enough custard thickened to form a lovely layer on the crackers. Adjust the amount of sugar according to personal taste. You can use any kind of cookie/biscuit instead of graham crackers. Just make sure it is sturdy enough to hold the custard topping and does not dissolve into the dessert! Enjoy frozen or slightly thawed to a slight, soft texture.
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