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Makes
6 verrines/small glasses
Ingredients
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6
Speculoos biscuits
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500 milliliters
semi-skimmed milk
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1/4 cup
corn starch
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6 tablespoons
sugar
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2 teaspoons
espresso powder
Directions
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Crumble the 6 speculoos and place at the bottom of each verrines
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In a saucepan, combine cold milk, corn starch, sugar and coffee. Heat on medium heat, stirring constantly until the mixture thickens.
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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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