Grandma's Custard Cookie Cake

To make Grandma's Custard Cookie Cake, start by mixing 4 egg yolks, 0.5 cup of sugar, and 1 tsp of pure vanilla extract in a bowl. Add 2 tbsp of cornstarch and mix until smooth. Warm 2 cups of milk on the stove, then gradually whisk it into the egg mixture. Pour the mixture back into the pot and whisk continuously until it thickens. Briefly dip 20 cookies in water, layer them in a dish, and spread custard over each layer until all ingredients are used.

Grandma's Custard Cookie Cake is not inherently gluten-free due to the cookies used in the recipe. However, you can easily make it gluten-free by substituting regular cookies with gluten-free cookies. Just ensure that the cookies you choose are certified gluten-free to maintain dietary compatibility.

If you're looking to substitute ingredients in Grandma's Custard Cookie Cake, you can use almond milk or oat milk instead of regular milk for a dairy-free option. For a lower sugar version, consider using a sugar substitute like stevia or erythritol. Additionally, you can replace egg yolks with a vegan egg substitute, such as flaxseed meal mixed with water, to make it vegan-friendly.

To store Grandma's Custard Cookie Cake, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing individual slices wrapped in plastic wrap and then placed in a freezer-safe bag for up to 2 months.

Grandma's Custard Cookie Cake pairs wonderfully with fresh fruits like strawberries or raspberries for a refreshing contrast. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. A light dusting of powdered sugar on top can enhance its presentation and flavor.