Ingredients for 🧁Lotus Biscoff Custard Cups🧁
- 200 g lotus biscoff biscuits
- 4 biscuits reserved for decoration (optional)
- Cups Size: 120cc/ml
- For the Custard
- 350 ml milk
- 1 & 1/2 tblsp sugar (for custard)
- 1 tblsp lotus biscoff spread (for custard)
- 2 tblsp custard powder (leveled)
- 1/2 tsp vanilla extract
- For the Cream Frosting
- 300 ml double cream
- 1 & 1/2 tblsp sugar (for double cream)
- 1 tblsp lotus biscoff spread (for double cream)
- 1/2 tsp vanilla extract
Cooking Instructions for making 🧁Lotus Biscoff Custard Cups🧁
#Prepare_the_Biscuit_Crumbs:
Grind the lotus biscoff biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Set the crumbs aside.
#Make_the_Custard:
Add the milk in a saucepan. Mix in the custard powder, sugar and vanilla extract mix it well.
Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat add lotus biscoff spread mix well and let it cool to room temperature.
#Prepare_the_Double_Cream_Frosting:
In a separate bowl, combine the double cream, sugar, lotus biscoff spread and vanilla extract.
Whisk the mixture until stiff peaks form. You can use an electric mixer to speed up the process.
Prepare a piping bag with a nozzle for easy layering.
#Assemble_the_Dessert_Cups:
Start with a layer of biscuit crumbs at the bottom of each dessert cup.
Follow with another layer of biscuit crumbs.
Add a layer of custard over the biscuit crumbs.
Pipe a layer of double cream over the biscuit crumbs.
Finish with a sprinkle of biscuit crumbs and drizzle some melted biscoff spread on top for a decorative touch.
#Chill_and_Serve:
Refrigerate the assembled dessert cups for at least 2-3 hours to allow the flavors to meld and the layers to set.
Serve chilled and enjoy this creamy, crunchy delight.
#Serving_Suggestions:
Pair with a cup of hot coffee or tea for a delightful afternoon treat.
Serve these dessert cups chilled for the best flavor and texture.
Add a drizzle of caramel sauce or a sprinkle of crushed Biscoff biscuits on top for extra indulgence.
#Tips:
Ensure the custard is fully cooled before layering to prevent melting the whipped cream.
To make the dessert cups look more professional, use a piping bag to neatly layer the custard and cream.
You can use whipped cream instead of double/heavy cream.
#Storage:
Store any leftovers in the refrigerator for one week.
Cover the dessert cups with cups lid or plastic wrap to prevent the cream frosting from drying out.
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