The Creamiest No-Bake Cake — With a Crispy Crumb Twist!
By Whisk Takers
Community Score: 50% | 40.6K views | 5mo
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Kitchen Tools I Cook With: https://amzn.to/47KTh6J * Some links are affiliate links, which means I may earn a small commission at no extra cost to you. --- ### **Ingredients for the Cream** * Milk – 4 cups (1000 ml) * Eggs – 4 (2 whole + 2 yolks) * Sugar – 2/3 cup (160 g) * Cornstarch – 3/4 cup (100 g) * Vanilla extract – a few drops * Salt – a pinch * Butter – 1 stick (115 g) * Heavy cream (33–35%) – 1 1/2 cups (360 ml) * 4 tbsp sugar (50 g), preferably powdered sugar **Notes:** * Add the butter immediately after removing the custard from the heat and start mixing vigorously. * The butter must be cold (preferably cut into cubes), straight from the fridge. --- ### **Crumb** * Flour – 4 cups (480 g) * Sugar – 2/3 cup (120 g) * Butter – 2 sticks (230 g) * Salt – a pinch * Walnuts – 1 cup (120 g), optional --- ### **Important Tips** * Cook the custard base to the correct thickness (a clear line on the spatula; the cream should fall off slowly). * Add the butter *cold*, in cubes
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