No-bake Biscoff layer dessert
Dimitra's Dishes · ♥ 798 likes · 12.6K views · 6 min video
Timestamp
Ingredients
Method
Techniques
- 950 ml whole milk
- 375 g granulated sugar
Heat the milk with half the sugar over medium heat, unstirred, until steaming and almost boiling; take off the heat.
Heating the milk with sugar
- 8 whole egg yolks
- ½ cup heavy whipping cream
- 80 g cornstarch
Whisk the eight yolks with the cream, cornstarch and remaining sugar until smooth.
Pour the hot milk into the egg mixture while whisking to temper.
Tempering and thickening the cream
Return to the saucepan and cook over medium, whisking constantly, until it thickens; at the first bubbles of a boil turn the heat off.
- 113 g unsalted butter
- 3 tsp pure vanilla extract
- milk
Whisk in the cold butter and the vanilla; keep the cream hot.
Butter and vanilla
Dip the cookies in milk a few seconds, or skip for crunchier cookies, and lay an even layer in a 9 by 13 inch pan.
Layering the cookies and cream
Pour half the hot cream over and spread evenly; add another layer of cookies and the rest of the cream; smooth.
Cover with plastic wrap against a skin and refrigerate about four or five hours or overnight, or freeze two hours.
- 2 packs Biscoff cookies
Pulse the remaining cookies to crumbs in a food processor and sprinkle over before serving.