INGREDIENTS TO USE:
Lotus Biscoff cookies (7 oz for crumbs, 5 for garnish)

Milk (1 ¾ cups)

Custard powder (1 ½ tablespoons)

Sugar (2 tablespoons total)

Whipping cream (1 ¾ cups)

Vanilla powder/essence (pinch)

HOW TO MAKE IT:
Make the Crumbs: Grind the Lotus Biscoff cookies in a food processor.

Mix the Custard: In a bowl, whisk together ¼ cup milk and custard powder until smooth.

Cook the Custard: Heat remaining milk with sugar in a pan. Gradually add the custard mixture, whisking constantly until thickened. Remove from heat and let cool.

Whip the Cream: In another bowl, whip the cream, sugar, and vanilla until stiff peaks form.

Assemble the cups: Layer the crumbs, custard, and whipped cream in 5 glasses.

Read more on next page

INGREDIENTS TO USE:
Lotus Biscoff cookies (7 oz for crumbs, 5 for garnish)

Milk (1 ¾ cups)

Custard powder (1 ½ tablespoons)

Sugar (2 tablespoons total)

Whipping cream (1 ¾ cups)

Vanilla powder/essence (pinch)

HOW TO MAKE IT:
Make the Crumbs: Grind the Lotus Biscoff cookies in a food processor.

Mix the Custard: In a bowl, whisk together ¼ cup milk and custard powder until smooth.

Cook the Custard: Heat remaining milk with sugar in a pan. Gradually add the custard mixture, whisking constantly until thickened. Remove from heat and let cool.

Whip the Cream: In another bowl, whip the cream, sugar, and vanilla until stiff peaks form.

Assemble the cups: Layer the crumbs, custard, and whipped cream in 5 glasses.

Read more on next page