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!

TIPS:
You can use regular biscuits instead of Lotus Biscoff.

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

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

Substitute vanilla extract for vanilla powder/essence.

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

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!

TIPS:
You can use regular biscuits instead of Lotus Biscoff.

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

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

Substitute vanilla extract for vanilla powder/essence.

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