Ingredients:
For the Cream Layer:
4 cups (1 liter) whole milk
3/4 cup (150g) sugar
3 tbsp cornstarch
2 egg yolks
1 tsp vanilla extract
1 tbsp unsalted butter
For the Biscuit Layer:
200g tea biscuits (like Graham crackers or Marie biscuits)
1/4 cup (60ml) milk (for dipping biscuits)
For the Topping:
Crushed biscuits or cookie crumbs
Optional: Cinnamon powder
Instructions:
- Prepare the Cream Layer:
In a saucepan, mix the milk, sugar, and cornstarch until smooth.
Heat the mixture over medium heat, stirring continuously to prevent lumps.
Once it starts to thicken, add the egg yolks while whisking quickly to avoid curdling.
Cook until the cream thickens to a pudding-like consistency.
Remove from heat, then stir in the vanilla extract and butter. Set aside to cool slightly.
- Layer the Dessert:
Dip the tea biscuits quickly into the milk to soften them slightly.
Arrange a layer of biscuits in a serving dish.
Spread half of the cream over the biscuits.
Add another layer of biscuits and top with the remaining cream.
- Add the Topping:
Crush some biscuits into fine crumbs and sprinkle them over the top of the dessert.
Optional: Sprinkle with a pinch of cinnamon for extra flavor.
- Chill and Serve:
Cover the dish and refrigerate for at least 4 hours, or until set.
Serve chilled and enjoy!