Biscoff Layered Cheesecake Cups: A Lightning-Quick Dessert in 10 Minutes! (Page 3 ) | August 29, 2024
Annonce:
Instructions
1. Prepare the Crumbs
- 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.
Tips
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