Recipes, re-invented from cooking shows

Easy Coffee Custard Crinkle Cake

Name: Easy Coffee Custard Crinkle Cake
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 2 hours 35 minutes

Prep. Time:

20 minutes

Baking Time:

15 minutes

Total Time:

2 hours 35 minutes

Serves:

8 servings

Rebecka created this dish for MasterChef ™ Season 14. This is a simplified home version using instant custard powder instead of egg-tempered custard, eliminating the risk of liquid centres while preserving the bold coffee flavour, crispy crinkled phyllo, and chocolate drizzle of the original.

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Ingredients

COFFEE CUSTARD
85g instant custard powder (e.g. Bird's)
3 tbsp caster sugar
600ml whole milk
2 tsp instant coffee granules

CRINKLE PHYLLO
6 sheets filo pastry, thawed
75g unsalted butter, melted
2 tbsp caster sugar

CHOCOLATE COFFEE DRIZZLE
100g dark chocolate, broken up
100ml double cream
1 tsp instant coffee granules

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Instructions

MAKE THE CUSTARD
Dissolve the coffee granules in 2 tbsp of hot water. Mix the custard powder and sugar together in a bowl. Gradually whisk in the milk and dissolved coffee until completely smooth. Pour into a saucepan and cook over medium heat, stirring constantly, until very thick — about 4–5 minutes. It should be noticeably thicker than pouring custard.

COOL THE CUSTARD
Press a sheet of cling film directly onto the surface of the custard to stop a skin forming. Leave to cool to room temperature, then refrigerate until thoroughly cold and firm — at least 1 hour. Don't rush this step; it won't set further once assembled.

CRINKLE AND BAKE THE FILO
Preheat your oven to 190°C / 170°C fan / 375°F. Line a large baking tray with parchment. Unroll the filo and keep covered with a damp tea towel — it dries out fast. Take one sheet, place it on the tray and brush with melted butter. Sprinkle with a little sugar, then loosely scrunch and gather it into folds rather than keeping it flat. Repeat with each remaining sheet, layering and scrunching the pile. Bake for 12–15 minutes until deep golden and crisp all over. Cool completely on the tray.

ASSEMBLE
Line a 20cm (8-inch) springform tin with baking parchment, leaving some overhang. Break half the cooled filo into rough pieces and press into the base of the tin. Spoon the cold, firm custard on top and spread it level with a spatula. Break the remaining filo over the top, pressing it gently into the custard.

CHILL
Cover the tin and refrigerate for at least 2 hours, or overnight if making ahead.

MAKE THE DRIZZLE
Put the chocolate, cream and coffee granules into a microwave-safe jug. Microwave on medium power for 30 seconds, stir well, and repeat until just melted and smooth. Set aside — it will thicken slightly as it cools to a drizzleable consistency.

SERVE
Run a knife around the edge of the tin and release the springform ring. Use the parchment overhang to lift the cake onto a serving plate. Slice with a sharp knife, wiping the blade between cuts. Drizzle the chocolate sauce over each slice just before serving.