Speculoos-Coffee Cream/Pudding

5 ingredients
3 steps

Ingredients

  • 6 Speculoos biscuits
  • 500 milliliters semi-skimmed milk
  • 1/4 cup corn starch
  • 6 tablespoons sugar
  • 2 teaspoons espresso powder

Directions

  1. 1
    Crumble the 6 speculoos and place at the bottom of each verrines
  2. 2
    In a saucepan, combine cold milk, corn starch, sugar and coffee. Heat on medium heat, stirring constantly until the mixture thickens.
  3. 3
    Put equal amounts of the coffee cream in the ach verrines and set in the fridge for an hour before serving.

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