Lotus Biscoff Dessert Cups in 5 min: Quick Treat Without Cooking!

Lotus Biscoff Custard Dessert Cups are a true revelation for lovers of simple yet refined sweets. Imagine a crispy layer of finely crushed Lotus Biscoff biscuits, mixed with a touch of melted butter to create a harmonious and tasty base. This simple preparation paves the way for the star element of the dessert: a creamy custard, gently infused with the subtle aromas of vanilla, which nestles delicately on this first layer.
The process of creating this pastry cream is a key moment in the recipe, where patience and attention are combined to obtain a perfect consistency, neither too firm nor too liquid. The addition of a chocolate variant of the cream, enriched with quality cocoa, introduces a complexity of flavors that delights the palate and brings an unexpected depth to the dessert.
The final touch, an airy and slightly sweetened whipped cream, is delicately placed on top of this gourmet construction. This layer adds a contrasting texture that marries perfectly with the richness of the pastry cream and the crunch of the biscuit base. The vanilla, a recurring element, perfumes this cream and brings an aromatic note that links all the components of the dessert.
Finally, the dessert is topped with pieces of Lotus Biscoff biscuit, adding not only an aesthetic touch but also a crunchy reminder of the base, creating a complete and balanced taste experience. Each spoonful dives into this symphony of textures and flavours, offering a perfect balance between sweetness, creaminess and crunch.
These dessert cups are ideal for ending a meal on a light and refined note, or to accompany a moment of relaxation with a tea or coffee. Their preparation, although simple, requires special attention at each stage, thus guaranteeing a result that will surely delight your guests or family. Let yourself be seduced by these Lotus Biscoff dessert cups with pastry cream, where each bite is a promise of pleasure.

Ingredients :

200 g Lotus Biscoff biscuits
30 g unsalted butter, melted
4 tablespoons custard powder (or substitute cornstarch and vanilla extract)
2 tablespoons sugar
600 ml of milk
2 tablespoons unsweetened cocoa powder
150 ml whipping cream (min 33% fat)
1 tablespoon of sugar
1 teaspoon vanilla extract
Lotus Biscoff cookies for decoration.

Preparation :

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