INGREDIENTS TO USE:
Lotus Biscoff Cookies (7 oz for crumbs, 5 oz for filling)

Lait (1 ¾ tasses)

Custard powder (1 1/2 tablespoons)

Sugar (2 tablespoons total)

Whipped cream (1 3/4 cups)

Vanilla powder/essence (pinch)

HOW TO DO IT:

Prepare the crumbs: Grind the Lotus Biscoff cookies in a food processor.

Combine the custard: In a bowl, whisk together 1/4 cup milk and custard powder until smooth.