Creamy No-Bake 3-Ingredient Dessert
A silky, pudding-like dessert topped with a crunchy biscuit crumble.
Ingredients
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2 cups (500 ml) Whole milk
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1 can (395 g) Condensed milk
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1 packet (approx. 200 g) Marie biscuits (or any plain tea biscuits/graham crackers)
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Optional Thickener: 3 tablespoons cornstarch (if you prefer a firmer, sliceable texture rather than a soft pudding).
Instructions
Step 1: Prepare the Biscuit Base and Topping
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Take about half of the biscuits and crush them into fine crumbs. You can do this by placing them in a zip-top bag and rolling over them with a rolling pin.
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If you want a base, press some of the crumbs into the bottom of a glass dish. Reserve the rest of the crumbs for the top.
Step 2: Cook the Creamy Filling
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In a medium saucepan, combine the whole milk and the condensed milk.
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(Optional) If using cornstarch for a thicker set, whisk it into the cold milk before turning on the heat to ensure there are no lumps.
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Place the pan over medium heat and stir constantly.
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Bring the mixture to a gentle simmer. Continue stirring for about 5–8 minutes until the mixture thickens and coats the back of a spoon.
Step 3: Assemble
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Pour the warm creamy mixture into your prepared glass dish (over the bottom biscuit layer, if you made one).
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Smooth the top with a spatula.
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Sprinkle the remaining biscuit crumbs evenly over the entire surface.
Step 4: Chill
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Let the dessert cool to room temperature for about 20 minutes.
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Place in the refrigerator for at least 2–3 hours (or overnight) to set completely.
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Serve chilled directly from the dish.
Helpful Tips
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Texture Variation: For more texture, you can layer whole biscuits between the cream layers instead of just using crumbs on top.
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Flavor Boost: While not part of the 3 ingredients, a teaspoon of vanilla extract stirred into the cream at the end adds a lovely depth of flavor.
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Serving: This is best enjoyed within 2 days to keep the biscuit topping from getting too soft from the moisture of the cream.