This Ooh La La! Custard Cream Pound Cake is a creamy and elegant recipe, which is made with custard mix and Marsala wine. It’s an elegant, no-bake dessert, ready in about 2 hours 25 minutes (including chill time).
Jump to RecipeOoh La La! Custard Cream Pound Cake Ingredients
- 1 packet custard mix (e.g., instant or cook-and-serve)
- 3 Tbsp. granulated sugar
- 2 cups milk
- 1/2 cup dry Marsala wine
- 1 (16-oz.) frozen pound cake, thawed
- 1 (16-oz.) package frozen peach slices, thawed but not drained
- Pinch of ground nutmeg
How To Make Ooh La La! Custard Cream Pound Cake
- Prepare the Custard: In a medium saucepan, whisk together the custard mix, granulated sugar, and milk before turning on the heat.
- Cook the Custard: Place the saucepan over medium heat. Whisk continuously until the mixture comes to a boil and has thickened, about 4-6 minutes.
- Add Marsala and Cool: Remove the pan from the heat and immediately whisk in the Marsala wine. Set the custard aside to cool for 10-15 minutes, whisking it every few minutes to prevent a skin from forming.
- Slice the Cake: While the custard cools, slice the thawed pound cake into 1-inch thick slices.
- Arrange the Base: Line the bottom of a medium trifle bowl, a 9×9-inch baking dish, or a 9-inch deep-dish pie plate with a single, tight layer of the pound cake slices.
- Add the Peaches: Spoon the thawed peaches and all their juices from the package evenly over the pound cake layer.
- Pour the Custard: Gently pour the warm custard mixture over the peaches and cake, making sure it covers everything and seeps into the cracks.
- Chill Until Set: Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until the custard is completely cold and set.
- Garnish and Serve: Just before serving, sprinkle the top of the chilled dessert with a pinch of ground nutmeg.
Recipe Tips
- How to prevent a skin on my custard? The easiest way is to press a piece of plastic wrap directly onto the surface of the custard as it cools. This creates a barrier and stops a skin from forming.
- Does the pound cake get soggy? Yes, and it’s supposed to! This is a trifle-style dessert. The cake is meant to soak up the peach juices and the Marsala custard, turning it into a wonderfully moist, flavorful, and soft layer.
- Can I use a different wine? Absolutely. If you don’t have Marsala, a sweet sherry, a dark rum, or even brandy would be delicious. For a non-alcoholic version, simply replace the wine with 1/2 cup of apple juice or peach nectar.
- How can I make this look “Ooh La La”? The best way is to assemble it in individual parfait glasses. Layer the cake, peaches, and custard in each glass, chill, and serve for an elegant presentation.
What To Serve With Custard Cream Pound Cake
This is a very rich and complete dessert, so it doesn’t need much.
- A small dollop of lightly sweetened whipped cream
- A hot cup of espresso or strong coffee
- Toasted sliced almonds for a bit of crunch on top
How To Store Custard Cream Pound Cake
- Refrigerate: This dessert must be stored in the refrigerator because of the milk-based custard. Cover it tightly with plastic wrap. It will keep for up to 3 days.
- Freeze: Freezing is not recommended. The custard will likely separate or become watery when it thaws, ruining the creamy texture.
Custard Cream Pound Cake Nutrition Facts
(Per serving, assuming 8 servings)
- Calories: ~360 kcal
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 210mg
- Total Carbohydrate: 52g
- Dietary Fiber: 1g
- Sugars: 38g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s very similar! A traditional English trifle often has jelly and ladyfingers. This is more like a simplified trifle or an Italian Zuppa Inglese, using pound cake as the sponge and custard as the cream.
You either didn’t cook it long enough to activate the thickening agents in the mix, or (more likely) you didn’t chill it for the full 2 hours. It needs to be completely cold to set firmly.
You can, but you’ll miss the juice! The recipe relies on the juice from the thawed frozen peaches to soak into the pound cake. If using fresh peaches, you may want to macerate them (toss with sugar) first or add 1/4 cup of peach nectar to the dish.
Ooh La La! Custard Cream Pound Cake Recipe
Course: DessertCuisine: Italian-AmericanDifficulty: Easy8
servings20
minutes5
minutes360
kcalAn elegant, no-bake dessert with layers of pound cake, juicy peaches, and a rich, creamy Marsala-infused custard.
Ingredients
1 packet custard mix
3 Tbsp. granulated sugar
2 cups milk
1/2 cup dry Marsala wine
1 (16-oz.) frozen pound cake, thawed
1 (16-oz.) package frozen peach slices, thawed but not drained
Pinch of ground nutmeg
Directions
- In a saucepan, whisk custard mix, sugar, and milk.
- Cook over medium heat, whisking constantly, until boiling and thick.
- Remove from heat and stir in the Marsala wine. Let cool for 10-15 minutes.
- Arrange slices of thawed pound cake in a single layer in a 9×9 dish or trifle bowl.
- Spoon the thawed peaches and all their juices over the pound cake.
- Pour the warm custard evenly over the peaches and cake.
- Cover and refrigerate for at least 2 hours until completely cold and set.
- Sprinkle with nutmeg just before serving.
Notes
- This dessert is meant to be soft. The cake will soak up the custard and juices.
- For a non-alcoholic version, replace the Marsala wine with 1/2 cup of apple juice or peach nectar.
- This dish must be stored in the refrigerator.
- To prevent a skin from forming on the custard, press plastic wrap directly onto its surface while it cools.
