Custard Icebox Cake

Ingredients

• 3 cup whole milk (divided)
• 0.75 cup granulated sugar
• 0.33 cup cornstarch
• 3 egg yolks (large)
• 2 tsp vanilla extract
• 2 tbsp unsalted butter
• 14 oz graham crackers (about 2 sleeves or enough to create 3 layers)
• 1 cup semi-sweet chocolate chips
• 0.5 cup heavy cream

Steps

1. 1

   In a medium saucepan, combine 2.5 cups of milk and the granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the milk is steaming but not boiling.

2. 2

   In a separate small bowl, whisk together the remaining 0.5 cup of milk, cornstarch, and egg yolks until smooth and no lumps remain.

3. 3

   Slowly temper the egg mixture by whisking in a small amount of the hot milk. Then, gradually pour the egg mixture into the saucepan with the rest of the hot milk, whisking constantly.

4. 4

   Continue to cook over medium heat, whisking constantly, until the mixture thickens significantly and reaches a pudding-like consistency, about 3-5 minutes.

5. 5

   Remove the pan from the heat. Stir in the vanilla extract and butter until the butter is completely melted and the custard is glossy.

6. 6

   In a 9x13 inch baking dish, arrange a single layer of graham crackers to cover the bottom, breaking them as needed to fit.

7. 7

   Spread half of the warm custard evenly over the first layer of graham crackers.

8. 8

   Add a second layer of graham crackers on top of the custard, followed by the remaining half of the custard.

9. 9

   Place a final third layer of graham crackers on top of the custard.

10. 10

    Prepare the ganache: Place chocolate chips in a small heat-proof bowl. Heat the heavy cream in the microwave or on the stovetop until it just begins to simmer.

11. 11

    Pour the hot cream over the chocolate chips and let sit for 5 minutes. Whisk until the mixture is smooth and shiny.

12. 12

    Pour the chocolate ganache over the top layer of graham crackers and spread it to the edges.

13. 13

    Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften into a cake-like texture.

Notes

For best results, let the cake sit in the fridge for a full 24 hours; the crackers absorb the moisture from the custard and become indistinguishable from sponge cake. You can substitute graham crackers with vanilla wafers or chocolate cookies for different flavor profiles.

Nutrition per serving

• dessert
• no-bake
• icebox cake
• custard
• pudding
• make-ahead
• summer