Layered Milk Pudding Dessert with Biscuits

Step 1: Prepare the White Cream Base

In a saucepan, combine 400 ml milk, 1/4 cup (60g) sugar, 1/4 cup flour, 2 tbsp corn starch, and 1/2 tbsp vanilla. Whisk well until all ingredients are thoroughly combined and there are no lumps.

Step 2: Cook the White Cream

Place the saucepan over medium heat. Continuously whisk the mixture for about 4 minutes until it thickens to a creamy consistency.

Step 3: Add Butter and White Chocolate

Remove the saucepan from the heat. Add 1 tbsp butter and 50g white chocolate to the hot cream. Mix until the butter and chocolate are completely melted and incorporated, creating a smooth, glossy cream.

Step 4: Prepare the First Biscuit Layer

Dip lady's finger biscuits one by one into cold milk, ensuring they are lightly soaked but not soggy. Arrange them neatly at the bottom of a glass baking dish to form the first layer.

Step 5: Add the First Cream Layer

Pour the prepared white cream evenly over the first layer of biscuits. Use a spatula to spread it smoothly across the surface.

Step 6: Prepare the Second Biscuit Layer

Dip more lady's finger biscuits in cold milk and arrange them over the white cream layer.

Step 7: Chill the Dessert

Cover the baking dish with plastic wrap and refrigerate for 20 minutes to allow the first layer to set slightly.

Step 8: Prepare the Chocolate Cream Base

In a separate saucepan, combine 300 ml milk, 1/4 cup sugar, 1/4 cup flour, 2 tbsp corn starch, and 1 tsp (8g) cocoa powder. Whisk thoroughly until smooth.

Step 9: Cook the Chocolate Cream

Place this saucepan over medium heat. Continuously whisk the mixture for about 4 minutes until it thickens to a rich, chocolatey cream.

Step 10: Add Butter and Chocolate

Remove the saucepan from the heat. Add 1 tbsp butter and 30g dark chocolate (optional) to the hot chocolate cream. Mix until the butter and chocolate are fully melted and blended.

Step 11: Add the Chocolate Cream Layer

Take the dessert out of the fridge and remove the plastic wrap. Pour the warm chocolate cream evenly over the second biscuit layer. Spread it gently with a spatula to cover the entire surface.

Step 12: Final Chill

Cover the dessert again with plastic wrap and refrigerate for at least 2 hours, or until completely set.

Step 13: Garnish and Serve

Once chilled, remove the plastic wrap. Dust the top generously with cocoa powder using a fine-mesh sieve. Cut into squares and serve.

• Continuously whisk the creams over medium heat to prevent lumps and ensure a smooth consistency.

• Ensure the dessert is thoroughly chilled for at least 2 hours for the best texture and flavor.

• Lightly soak the lady's finger biscuits in milk; do not over-soak them to prevent sogginess.

• Use different types of biscuits like digestive biscuits or graham crackers.

• Add a layer of fresh fruit like sliced bananas or strawberries between the cream layers.

• Substitute white chocolate with dark chocolate or milk chocolate in the first cream layer for a different flavor profile.