ingredients

120 g of milk chocolate
3 speculoos
1 dl of milk
2 egg yolks
20 g of butter
20 g of sugar

Steps

Step 1

Beat egg yolks and sugar in a large bowl. Heat chopped chocolate and milk over low heat in a small saucepan, still turning. As soon as the chocolate is melted, pour over the eggs while turning.

2nd step

Heat in the pan, turn with a hand whisk over medium-low heat. When the cream thickens, take off the heat, melt the butter while turning. Pour into 3 verrines, let warm, cover, place 2 hours in the fridge.

Step 3

To serve: crush the speculoos in your fist, pour them on the creams.

tips

Glasses. For their nice practical shape, their resistance and their reasonable price, we chose for this recipe the small Crunchy verrines (9 cl), Essential range at Luminarc (5,40 € / 6).

Speculoos. These Nordic shortbreads flavored with cinnamon can be found in the Biscuits secs section.