Grind the 7 oz of cookies in a food processor until finely crushed. Set aside.
2. Cook the Custard
In a small bowl, whisk ¼ cup milk with custard powder until lump-free.
In a saucepan, heat the remaining 1½ cups milk with 1 tablespoon sugar until warm.
Slowly pour in the custard slurry, whisking constantly over medium heat until thickened (about 3–4 minutes).
Remove from heat and cool slightly.
3. Whip the Cream
In a chilled bowl, whip the cold cream, 1 tablespoon sugar, and vanilla until stiff peaks form.
4. Assemble the Cups
In each of 5 serving glasses:
Add a layer of Biscoff crumbs
Spoon a layer of warm or cooled custard
Top with whipped cream
Repeat layers if your cups are tall
5. Garnish & Serve
Press 1 whole Biscoff cookie into the top of each cup
Sprinkle with reserved cookie crumbs
Optional: drizzle with caramel sauce, grated chocolate, or add berries for flair!
Tips & Tricks
No Biscoff? Use graham crackers or digestive biscuits.
Make-Ahead: Prepare all 3 components earlier; assemble just before serving.
Storage: Best enjoyed fresh. Can be stored up to 24 hours in the fridge.
Chill Option: For a firmer set, chill for 30–60 minutes before serving.
Flavor Variations
Nutty Crunch: Add crushed pecans or hazelnuts between layers.
Fruit Fusion: Add sliced bananas or strawberries for a fresh contrast.
Mocha Twist: Add a touch of instant coffee to the custard for a latte-flavored version.
Chocolate Layer: Fold in melted chocolate or Nutella into the cream for richness.
Nutrition Estimate (Per Cup)
Approximate values — may vary based on brands and proportions.
Calories: ~380 kcal
Carbs: ~32g
Fat: ~26g
Protein: ~4g
Sugar: ~22g
❤️ Final Bite
“One Night Stand” Biscoff Cups are your go-to for last-minute dessert magic. Creamy, indulgent, and endlessly adaptable, they’re proof you don’t need an oven — or a special occasion — to impress.
