Dessert in 10 minutes, a real lightning recipe (Page 3 ) | September 2, 2024

Annonce:

Prepare the Crumbs:
Grind 7 oz of Lotus Biscoff cookies in a food processor until you achieve fine crumbs. Set aside.
Mix the Custard:
In a small bowl, combine ¼ cup of the milk with the custard powder, whisking until smooth and free of lumps.
Cook the Custard:
In a saucepan over medium heat, bring the remaining milk (1 ½ cups) and 1 tablespoon of sugar to a gentle simmer. Gradually add the custard mixture, whisking constantly until it thickens to a pudding-like consistency. Remove from heat and let it cool slightly.
Whip the Cream:
In a chilled bowl, whip the cream, the remaining tablespoon of sugar, and a pinch of vanilla until stiff peaks form. This will create a light, fluffy topping for your cups.
Assemble the Cups:
In 5 serving glasses, layer the cookie crumbs at the bottom, followed by a layer of custard, and finally a generous dollop of whipped cream. Repeat the layers if your glass size allows.
Garnish and Serve:
Top each dessert cup with a whole Lotus Biscoff cookie and sprinkle some additional crumbs over the whipped cream layer. Serve immediately and enjoy!