Cook the custard: Heat the remaining milk with the sugar in a saucepan. Gradually add the custard mixture, whisking constantly until thickened. Remove from heat and let cool.

Whip the cream: In a separate bowl, whisk the cream, sugar, and vanilla until stiff peaks form.

Assemble the cups: Divide the breadcrumbs, custard, and whipped cream among 5 glasses.

Top & Serve: Top each cup with a Biscoff cookie and additional crumbs. Appreciate!

ADVICE:

You can use regular cookies instead of the Lotus Biscoff.

Prepare the components ahead of time and assemble them just before serving.

Store leftover cups in the refrigerator for up to 24 hours (texture may change).

Replace the vanilla extract with vanilla powder/essence.

Add your favorite toppings, such as chocolate shavings, caramel sauce, or fruit.