Grind the Lotus Biscoff cookies in a food processor until they form fine crumbs. Set aside a few tablespoons of crumbs for garnish.
2. Mix the Custard
In a small bowl, combine ¼ cup of milk with the custard powder, whisking until the mixture is smooth and lump-free.
3. Cook the Custard
In a saucepan, heat the remaining milk with 1 tablespoon of sugar over medium heat.
Gradually add the custard mixture to the heated milk, whisking constantly until the custard thickens and reaches a smooth consistency.
Remove from heat and let the custard cool slightly.
4. Whip the Cream
In a separate bowl, whip the cream with the remaining 1 tablespoon of sugar and a pinch of vanilla until stiff peaks form. This will give the cream a light and airy texture.
5. Assemble the Cups
In 5 serving glasses, layer the ingredients: start with a generous spoonful of cookie crumbs at the bottom, followed by a layer of custard, and then a layer of whipped cream.
Repeat the layers if desired, depending on the size of your glasses.
6. Garnish and Serve
Top each dessert cup with a whole Biscoff cookie and sprinkle with additional cookie crumbs for a crunchy finish.
Trending now
ALERT! THESE PILLS CAN CAUSE THROMBI, CLOTS AND A HEART ATTACK
My Daughter Asked If I Could Go to Donuts with Dad Day — What Happened Next Changed Everything
Why You Should Put a Glass of Salt in Your Car — The Simple Trick Every Driver Needs to Know