Recipes, re-invented from cooking shows
Easy Coffee Custard Crinkle Cake
Prep. Time:
Baking Time:
Total Time:
20 minutes
15 minutes
2 hours 35 minutes
Serves:
8 servings
word
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
Method
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.
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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.
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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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