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- Crush the Biscuits:
- Crush 200g of biscuits until they are fine crumbs.
- Mix with Butter:
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- In a bowl, mix the biscuit crumbs with 6 tablespoons of melted butter (80g) until well combined.
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- Press into Mold:
- Press the mixture into the base of an 8×11 inch (18×28 cm) cake mold.
- Crush the Biscuits:
- Chill:
- Place the mold in the fridge for 30 minutes to set.
Prepare the Yogurt Layer:
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- Cook the Milk Mixture:
- In a saucepan, combine 4 cups of milk (950 ml), 3/4 cup of sugar (170g), and 5 tablespoons of cornstarch (45g).
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Add Yogurt and Vanilla:
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- Remove from heat and stir in 1/2 cup of plain yogurt (120g) and 1 teaspoon of vanilla extract.
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- Pour over Biscuit Base:
- Pour the thickened mixture over the chilled biscuit base.
- Cook the Milk Mixture:
- Chill:
- Place the mold back in the fridge for another 30 minutes.
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