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Step 1: Heat the Milk
In a saucepan, heat the milk with lemon zest until just before boiling (it should start steaming).
Step 2: Whisk the Egg Mixture
In a separate bowl, whisk together the egg yolks, cornstarch, and sugar until smooth.
Step 3: Temper the Eggs
Slowly pour a small amount of the hot milk into the egg mixture, whisking vigorously. Continue adding milk gradually while whisking to prevent curdling.
Step 4: Cook the Custard
Pour the tempered mixture back into the saucepan. Cook over medium-low heat, whisking constantly for about 10 minutes until thick and bubbly.
Step 5: Cool & Pipe the Cream
Let the custard cool slightly, then transfer it to a piping bag.
Step 6: Assemble the Dessert
Crumble biscuits into serving glasses.
Pipe a layer of cream over the biscuits.
Add another layer of crumbled biscuits.
Finish with a dollop of custard.
Sprinkle with pine nuts & powdered sugar for the perfect touch.
Serve chilled and enjoy this creamy, nostalgic delight!
Would you like me to tweak anything further? 😊Grandma Cream is an indulgent, retro-style dessert—perfect for those with a sweet tooth. Why the name? Because this dessert feels like a childhood classic, something straight from Grandma’s kitchen! It’s easy to make and even easier to customize.
Layers of creamy homemade custard and crumbled biscuits come together to create a delightful treat that is sure to impress. The velvety custard, made with fresh eggs, has a rich, smooth texture that melts in your mouth. The crumbled biscuits add a satisfying crunch, balancing the creaminess beautifully. Whether you’re entertaining guests or simply craving a decadent dessert at home, this custard and biscuit delight will hit the spot.
Tips for the Best Grandma Cream
✅ Add pure vanilla extract or Grand Marnier liqueur to enhance the custard (½ teaspoon each).
✅ Try a citrus twist with lemon, lime, or orange zest.
✅ Use your favorite biscuits—Nilla wafers, Oreos, gingersnaps, or shortbread.
✅ Swap pine nuts for pecans, almonds, or macadamias.
✅ Be patient with the custard—use fresh ingredients, full-fat milk, and don’t skip the tempering step to prevent curdling. (If curdling happens, strain the custard through a sieve.)
Storage & Make-Ahead Tips
Store in the fridge, tightly wrapped, for up to 2 days.
If making ahead, press plastic wrap directly onto the cream’s surface to prevent a skin from forming.
Keep in mind: The biscuits will soften over time!
Ingredients
Milk – 800ml (3 ¼ cups)
Egg yolks – 8
Fresh lemon zest – 1
Cornstarch – 60g (½ cup)
Sugar – 180g (1 cup)
Biscuits – 300g (3 cups)
Powdered sugar & pine nuts – for garnish
Instructions
Step 1: Heat the Milk
see continuation on next page
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