Easy Coffee Custard Crinkle Cake
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.
- Time: 155 min
Source: Relaxed Recipes
Ingredients
- MAKE THE CUSTARD
- Dissolve the coffee granules in 2 tbsp of hot water. Mix the custard powder and
- COOL THE CUSTARD
- Press a sheet of cling film directly onto the surface of the custard to stop a s
- CRINKLE AND BAKE THE FILO
- Preheat your oven to 190°C / 170°C fan / 375°F. Line a large baking tray with pa
- ASSEMBLE
- Line a 20cm springform tin with baking parchment, leaving some overhang. Break h
- 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. Microwav
- SERVE
- Run a knife around the edge of the tin and release the springform ring. Use the