No Bake Vanilla Custard Biscoff Bars Pakistani Recipes

This awesome No-bake bar has 3 layers of awesomeness. First is the rich creamy buttery layer of crushed Biscoff cookies, next is a thicker layer of mildly sweet and mellow vanilla custard, topped off with another rich and creamy layer of Lotus spread. By all means, feel free to skip the custard altogether ! Just kidding (um..not really) Back home in Pakistan, there is a local biscuit known as “Candi” by Lu and I laaaavedd it as a kid! so much so that we used to take boxes of those back to U.A.E where we lived. Lotus Biscoff is pretty much the same and more easily available here! so yay! But point being, if you live in Pakistan and if a recipe calls for Lotus, you can easily substitute with Candi! I’ve already experimented and baked a Lotus Biscoff cake, so it was only natural to make a no-bake dessert next. If you need a no-bake recipe, here are some other options on the blog:

No bake chocolate peanut butter barsNo bake blueberry cheesecake

Step by step guide to make the Biscoff Custard Bars

The first step is to grease a square pan with butter and put on some parchment paper on it. I kept the paper a little bigger on the edges so that I could easily use the edges to lift off the set bars.

The base of this dessert is made by crushed Biscoff cookies. Put them in a food processor and crush them well. Unlike regular biscuit bases, this one is going to be cut in a bar, so it needs to be stiff enough to not crumble and soft enough to be eaten. So I’ve added a little bit of cooking cream along with melted butter in the mix to give it that softness even after it sets. Mix everything together and toss it onto the baking dish. Press it down with the back of a drinking glass and make sure its even. Pop it in the fridge to set while we make the custard.

Second Layer – Custard filling

This custard filling uses ready to use custard powder, but sets with a little added help from gelatin. For the custard filling, I took some milk and brown sugar and heated them up in a sauce pan. In another bowl I mixed in some custard powder with milk to form a smooth paste. TIP: Make sure you pass the custard mix through a strainer to make sure there are no lumps. We don’t want a lumpy custard mix. Add custard mix to the milk off flame in thin stream. And whisk continuously while adding the custard. Put the milk back on the flame and cook for another 3 mins. Turn off flame. Now we are going to bloom the gelatin. Add hot water in gelatin powder and let it sit for about 4 mins. Mix and make sure all the gelatin has dissolved properly. Pass it through a sieve too if you aren’t too sure. Add gelatin while mixing the custard as well. Pour the warm custard on the cooled biscuit base and keep in the fridge to set. Important: Keep whisking custard on the side to make sure a top layer doesn’t form and the custard remains lump free.

Third Layer – Lotus Spread

This layer should be poured on the custard once it’s at least cooled for an hour. (you can also add this layer an hour before serving) Mix cream with lotus spread and top it off onto the dessert. Let this also sit in the fridge to let the topping cool down as well. Gelatin roughly takes somewhere between 8 to 10 hours to set. Cut up the dessert in bars and serve.

ALTERNATES, FIXES AND REMIXES

You can use fresh cream or cooking cream instead of heavy cream as well.You can use Candi biscuits or any other speculoos cookies instead of Biscoff as wellYou can skip the top layer and add a layer of sweetened whipped cream instead.