Quick Description
These Creamy Custard Cake Bars are soft, rich, and delicately sweet with a golden top and tender melt-in-your-mouth texture. Made with milk, eggs, semolina, and butter, they bake into a dessert that tastes like a cross between custard, cake, and pudding. Perfect for tea time, dessert trays, family gatherings, or an easy homemade sweet treat.
Servings & Timing
Serves: 9–12 bars
Prep Time: 10 minutes
Bake Time: 35–40 minutes
Cooling Time: 20 minutes
Total Time: ~1 hour
Ingredients List
- 2 cups milk
- 3 large eggs
- ½ cup granulated sugar
- ½ cup melted butter
- 1 tsp vanilla extract
- 1 cup semolina (fine suji)
- ½ cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
Optional Toppings
- Cinnamon sugar
- Powdered sugar
- Extra butter brushed on top after baking
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease or line an 8×8 inch baking pan with parchment paper.
2. Mix the Wet Ingredients
In a large bowl whisk together:
- Milk
- Eggs
- Sugar
- Melted butter
- Vanilla extract
Whisk until smooth and fully combined.
3. Add the Dry Ingredients
Add to the bowl:
- Semolina
- All-purpose flour
- Baking powder
- Pinch of salt
Whisk until the batter is smooth and lump-free.
Let the mixture sit for 5 minutes so the semolina can absorb some liquid.
4. Pour into Pan
Pour the batter into the prepared baking pan.
Spread evenly with a spatula.
5. Bake
Bake for 35–40 minutes until:
- Top is golden brown
- Center is set
- Edges are lightly crisp
6. Finish & Cool
Optional: Brush the top lightly with melted butter while warm.
Let cool for 20 minutes before slicing into bars.
7. Serve
Dust with powdered sugar or sprinkle with cinnamon sugar before serving.
Nutrition (per bar – approximate, based on 12 bars)
Calories: ~180
Protein: ~4 g
Carbohydrates: ~22 g
Fat: ~8 g
Fiber: ~1 g
Sugar: ~10 g
Benefits
Comforting Dessert: Soft custard texture with cake-like edges.
Simple Ingredients: Uses pantry staples.
Versatile: Great warm, chilled, or room temperature.
Budget Friendly: Makes multiple servings from basic ingredients.
Additional Notes
For a richer flavor, use whole milk.
For extra softness, allow the bars to rest after baking before slicing.
Dietary Info
Vegetarian: Yes
Nut-Free: Yes
Contains Dairy: Yes
Brief Introduction
Custard cake bars are loved for their unique texture—part pudding, part cake, and completely delicious. Semolina gives the bars structure while milk and eggs create a creamy center, making this dessert both nostalgic and satisfying.
Step-by-Step Cooking Guide
Whisk Wet Ingredients: Combine milk, eggs, sugar, butter, and vanilla.
Add Dry Ingredients: Mix in semolina, flour, and baking powder.
Rest Batter: Let semolina soften briefly.
Bake: Cook until golden and set.
Cool & Slice: Allow to cool before cutting clean bars.
Ingredient Details & Substitutions
Semolina (Suji): Gives the bars texture and structure.
Milk: Creates creamy custard consistency.
Eggs: Help bind and create softness.
Substitutions:
- Use plant milk for dairy-free version.
- Replace flour with gluten-free flour blend if needed.
- Use brown sugar for a deeper flavor.
Recipe Variations & Serving Suggestions
Lemon Custard Bars
Add lemon zest to the batter.
Coconut Version
Add shredded coconut on top before baking.
Spiced Version
Add nutmeg or cardamom.
Serve with:
- Tea or coffee
- Fresh berries
- Whipped cream
- Vanilla ice cream
Storage & Make-Ahead
Refrigerate: Store covered for up to 4 days.
Reheat: Warm individual bars in microwave for 10–15 seconds.
Freeze: Freeze for up to 1 month.
FAQs
Why are my bars soft in the center?
They are meant to have a custard-like interior. Let them cool fully to firm up.
Can I use coarse semolina?
Fine semolina works best for a smoother texture.
Can I make it sweeter?
Yes, increase sugar by 2–3 tablespoons if desired.
Optional Personal Story
This recipe reminds me of old-fashioned bakery sweets that were simple but incredibly comforting. The soft custard texture and buttery aroma make it a dessert people always come back for.
