Create the crumbs: Crush the Lotus Biscoff cookies in a food processor.
Prepare the custard: In a bowl, mix ¼ cup of milk with custard powder until it’s smooth.
Make the custard: Warm the rest of the milk with sugar in a saucepan. Slowly pour the custard mixture while stirring continuously until it thickens. Take it off the heat and allow it to cool down.
Make the Cream Fluffy: In a separate bowl, beat the cream, sugar, and vanilla until it becomes thick and forms peaks.
Put the cups together. Put a layer of breadcrumbs, custard, and whipped cream in 5 glasses.
Add a Biscoff cookie and some extra crumbs on top of each cup before serving. Have fun!
Advice:
You can use normal cookies instead of Lotus Biscoff.
Prepare the parts in advance and put them together right before serving.
Keep any remaining cups in the refrigerator for a maximum of 24 hours, but be aware that their texture might be different.
Use vanilla extract instead of vanilla powder or essence.
Put your preferred toppings on, such as chocolate flakes, caramel sauce, or fruit.
I always soak chicken from the store in salt water. Sorry I didn’t know about this before
Nothing beats my nana’s way of making this! Can eat it every morning
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This dish was my jam back in the day—I’d bug my mom nonstop to cook it for me