Ingredients
Custard Base: 2 cups milk, 1 cup heavy cream, 1 can (14 oz) sweetened condensed milk, 4 tbsp cornstarch, 3 egg yolks, 1 tsp vanilla extract
Crumb Layer: 1½ cups crushed butter cookies (such as Maria biscuits, Graham crackers, or Petit Beurre), 2 tbsp melted butter (optional, for extra rich crumbs)
Instructions
1. Make the Custard: In a saucepan off the heat, whisk together cornstarch, egg yolks, and a splash of milk until completely smooth. Stir in the remaining milk, heavy cream, and sweetened condensed milk.
2. Cook & Thickens: Set the pan over medium-low heat. Cook while whisking continuously for about 8–10 minutes until the mixture thickens into a glossy, smooth pudding. Remove from heat and stir in the vanilla extract.
3. Assemble: Pour the warm custard filling into a glass dish or oval casserole dish, smoothing the top with a spatula.
4. Add Crumbs: Finely crush the biscuits. Evenly cover the entire surface of the custard with a thick layer of crushed biscuits.
5. Chill: Let it cool to room temperature, then cover and chill in the refrigerator for at least 4 hours (preferably overnight) until fully set and cold before serving.