Speculoos-coffee cream/pudding

Ingredients

• 6
  
  Speculoos biscuits
  
• 500
  
  milliliters semi-skimmed milk
  
• 1/4
  
  cup corn starch
  
• 6
  
  tablespoons sugar
  
• 2
  
  teaspoons espresso powder
  

Directions

1. Crumble the 6 speculoos and place at the bottom of each verrines
2. In a saucepan, combine cold milk, corn starch, sugar and coffee. Heat on medium heat, stirring constantly until the mixture thickens.
3. Put equal amounts of the coffee cream in the ach verrines and set in the fridge for an hour before serving.