Ingredients:

  • 1 ½ boxes (about 380g) Graham Crackers or Digestive Biscuits
  • 1 cup (240 ml) Whole Milk (cold, for dipping)
  • 4 cups (960 ml) Whole Milk (for cream)
  • 1 cup (200g) Granulated Sugar
  • ½ cup (60g) All-Purpose Flour
  • 4 large Eggs, lightly beaten
  • 4 tablespoons (56g) Unsalted Butter (cubed)
  • 1 teaspoon Vanilla Extract
  • 1 cup (170g) Semi-Sweet Chocolate Chips
  • ½ cup (120 ml) Heavy Cream
  • 1 tablespoon Unsalted Butter (for glaze, optional)

Instructions:

  1. Prepare the Pastry Cream Base: In a large saucepan, whisk together the sugar and flour until lump-free. Gradually whisk in the 4 cups of cold whole milk until smooth.
  2. Heat the mixture over medium heat, stirring constantly, until it begins to simmer and thicken considerably. Reduce heat to low.
  3. Temper the eggs: In a separate bowl, lightly whisk the eggs. Slowly drizzle about one cup of the hot milk mixture into the eggs while whisking vigorously to temper them.
  4. Combine and Thicken: Pour the tempered egg mixture back into the saucepan. Return the pan to medium-low heat. Cook, stirring constantly with a rubber spatula, until the cream comes to a strong boil and is very thick. Boil gently for 1 minute, stirring nonstop.
  5. Finish Cream: Remove from heat. Stir in the 4 tablespoons of butter and vanilla extract until smooth. Cover the surface of the cream directly with plastic wrap and let it cool slightly.
  6. Assemble Layer 1 (Biscuits): Lightly dip each graham cracker/biscuit into the 1 cup of cold milk for just 1–2 seconds per side. Arrange a single layer of softened crackers across the bottom of a 9x13 inch dish.
  7. Layer the Cream: Spread half of the vanilla cream evenly over the biscuit layer.
  8. Assemble Layer 2: Add a second layer of milk-dipped crackers. Top with the remaining half of the vanilla cream.
  9. Final Layer and Chill: Place one final layer of milk-dipped crackers on top. Cover the dish tightly and refrigerate for a minimum of 6 hours, or preferably overnight.
  10. Make the Glaze: Place chocolate chips in a heatproof bowl. Heat the heavy cream until simmering. Pour the hot cream over the chocolate. Let stand for 5 minutes, then whisk until smooth and glossy. Stir in the optional tablespoon of butter.
  11. Glaze and Serve: Pour the warm ganache evenly over the chilled cake. Spread carefully to cover the top completely. Return to the fridge for 30 minutes to set the glaze before slicing with a sharp, hot knife.