Speculoos Cream

Preparation

Step 1: Make the speculoos base

Crush 150 g of speculoos biscuits into a fine powder with a rolling pin or a blender. Divide the powder between the 6 ramekins, pressing it down lightly with the back of a spoon. Keep the remaining 50 g for decoration.

This crunchy base adds an irresistible texture contrast to the silky cream.

Step 2: Infuse the milk

Pour the milk and cream into a saucepan. Split the vanilla pod lengthways, scrape out the seeds and add them with the pod, the cinnamon and the pinch of salt. Bring to a gentle simmer over low heat, then turn off the heat and let it infuse for 10 minutes.

Strain the milk to remove the pod and cinnamon.

Step 3: Make the custard

In a mixing bowl, whisk the egg yolks with the brown sugar until pale. Add the cornflour and mix. Pour the warm infused milk in a thin stream over the yolks while whisking vigorously, then pour everything back into the saucepan.

Thicken over low heat, stirring constantly, until it reaches 85°C: the cream should coat the back of the spoon.

Step 4: Cook and smooth

Keep cooking for 2 minutes at a gentle simmer, stirring, until the cream is smooth and slightly thickened. Remove from the heat and pass it through a fine sieve to remove any lumps.

Pour the hot cream into the ramekins over the speculoos powder.

Step 5: Chill and decorate

Let the ramekins cool to room temperature, then refrigerate for at least 4 hours, ideally overnight. The cream should be fully set and firm.

Just before serving, crumble the reserved speculoos biscuits on top and dust with a little cinnamon. Serve well chilled.