Instructions
1. Prepare the Base
Crush the Oreo cookies finely and mix with the melted butter. Press firmly into the bottom of a 24cm springform pan. Set aside in the refrigerator.
2. Make the Cream Layer
In a blender, combine the milk, flan powder, sugar, tea biscuits, cheese squares, and yogurt. Blend until fully smooth. Pour the mixture into a saucepan and cook over medium heat, stirring constantly until thickened slightly (do not boil).
Pour the mixture over the biscuit base and let it set in the fridge for at least 1 hour.
3. Add the Coffee Glaze
Mix the water, instant coffee, and sugar in a bowl. Pour gently over the set cream layer using a spoon to avoid breaking the surface. Chill again for another 2 hours or until fully firm.
4. Garnish & Serve
Decorate with extra biscuits, chocolate shavings, or fruit if desired. Slice and enjoy cold.
Time & Yield
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Prep Time: 15 minutes
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Chill Time: 3 hours
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Total Time: ~3 hours 15 minutes
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Servings: 10 slices
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Calories: ~280 per serving
Tips & Variations
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Replace the coffee glaze with a fruit jelly topping for a kid-friendly version.
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Use vanilla pudding instead of crème caramel for a milder flavor.
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Add crushed nuts between layers for extra crunch.
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If you prefer a firmer texture, dissolve 1 tsp unflavored gelatin into the milk.
Storage
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Refrigerator: Store covered for up to 4 days.
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Freezer: Not recommended—may separate when thawed.
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Make-Ahead: Perfect for making a day in advance for gatherings.
Tools You’ll Need
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24cm springform pan
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Blender
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Saucepan
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Mixing bowls
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Rubber spatula
