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Make the Crumbs:
Grind 200 g (7 oz) Lotus Biscoff cookies in a food processor to make crumbs.
Mix the Custard:
In a bowl, whisk together 60 ml (¼ cup) milk and custard powder until smooth.
Cook the Custard:
In a pan, heat the remaining milk with sugar until it begins to simmer.
Gradually add the custard mixture to the pan, whisking constantly until the custard thickens. Remove from heat and let cool.
Whip the Cream:
In a separate bowl, whip the cream with sugar and vanilla until stiff peaks form.
Assemble the Cups:
Layer the cookie crumbs, custard, and whipped cream in 5 glasses.
Garnish and Serve:
Top each cup with a whole Biscoff cookie and sprinkle extra crumbs on top. Serve immediately.
Serving Suggestions:
Serve as a standalone dessert or with fresh berries for added flavor.
Pair with a cup of coffee or tea for a complete treat.
Cooking Tips:
Ensure the custard is fully cooled before layering to prevent it from melting the whipped cream.
Whip the cream just before assembling to keep it light and fluffy.
Nutritional Benefits:
Biscoff Cookies: Provide a deliciously crunchy texture and a hint of spice.
Whipping Cream: Adds a rich, creamy texture to the dessert.
Milk: Provides essential nutrients like calcium and vitamin D.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-free option: Use gluten-free cookies if needed.
Why You’ll Love This Recipe:
Decadent Layers: The combination of cookie crumbs, creamy custard, and whipped cream is irresistible.
Easy Preparation: Simple steps and common ingredients make this a quick and satisfying dessert.
Versatile: Can be customized with various toppings or flavorings.
Conclusion:
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