Make the Crumbs: Grind the Lotus Biscoff cookies in a food processor.
Mix the Custard: In a bowl, whisk together ¼ cup milk and custard powder until smooth.
Cook the Custard: Heat remaining milk with sugar in a pan. Gradually add the custard mixture, whisking constantly until thickened. Remove from heat and let cool.
Whip the Cream: In another bowl, whip the cream, sugar, and vanilla until stiff peaks form.
Assemble the cups: Layer the crumbs, custard, and whipped cream in 5 glasses.
Garnish and Serve: Top each cup with a Biscoff cookie and extra crumbs. Enjoy!
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TIPS:
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