Parfait Play: The Lotus Blossom Layer Up
Layered Biscoff Cookie and Condensed Milk Custard Japanese-Style Parfait
35 minutes plus chilling
Serves 4
DessertJapaneseGluten-freeNut-free
Herb's take
Channeling Japanese parfait artistry, this dessert layers creamy condensed milk custard, Biscoff cookie butter, and crunchy cookies for a texture play that’s anything but ordinary. If you’ve never made a custard that sets in the fridge, today’s the day, no baking, nothing intimidating, just science and satisfaction.
Ingredients
Yield
4
Instructions
- 01In a medium saucepan, whisk together whole milk, sweetened condensed milk, egg yolks, and cornstarch until smooth.
- 02Place saucepan over medium heat and cook, whisking constantly, until the mixture thickens to a soft pudding consistency and bubbles for 30 seconds.
- 03Remove from heat and whisk in unsalted butter and vanilla extract until fully incorporated.
- 04Transfer custard to a shallow bowl, press plastic wrap directly onto the surface, and chill in the fridge until cold, at least 1 hour.
- 05While the custard chills, whip heavy cream and powdered sugar in a cold mixing bowl until medium-stiff peaks form. Set aside.
- 06Place biscoff cookies in a zip-top bag and crush with a rolling pin into coarse crumbs, leaving a few larger bits for texture.
- 07Gently warm biscoff cookie butter in the microwave for 20-30 seconds until pourable but not hot.
- 08To assemble, layer 2 heaping tablespoons of cookie crumbs into the bottom of each parfait glass.
- 09Top with about 1/4 cup chilled condensed milk custard per glass.
- 10Drizzle 1 tablespoon warm biscoff cookie butter over the custard layer.
- 11Add a layer of whipped cream (about 2 tablespoons per glass). Repeat all layers once more: cookies, custard, cookie butter, whipped cream.
- 12Finish with extra cookie crumbs and a decorative whole biscoff cookie on top.
- 13Chill parfaits for at least 30 minutes before serving so the layers meld.
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