1. Prepare the Eggs
Crack the eggs into a mixing bowl and whisk until the yolks and whites are completely combined.
2. Add the Condensed Milk
Pour the sweetened condensed milk into the bowl with the eggs.
Whisk thoroughly until the mixture becomes smooth and creamy.
3. Cook the Custard
Pour the mixture into a saucepan.
Cook over low heat, stirring constantly with a whisk or spatula. Continue until the mixture thickens enough to coat the back of a spoon.
Do not let it boil, or the eggs may scramble.
Remove from the heat and allow the custard to cool for several minutes.
4. Prepare the Biscuit Crumbs
Place the biscuits in a food processor and pulse until finely crushed.
You can also put them in a sealed bag and crush them with a rolling pin.
5. Assemble the Dessert
Pour the cooled custard into a serving dish, glass bowl, or individual dessert cups.
Sprinkle a generous layer of crushed biscuits over the top.
For extra crunch, you can add another thin layer of crumbs between layers of custard.
6. Refrigerate
Cover the dessert and refrigerate for at least 3–4 hours, or preferably overnight.
The custard will become firmer and wonderfully chilled while the biscuit topping adds a delicious texture.
7. Serve
Spoon the chilled custard into individual portions and add a little extra crushed biscuit on top just before serving.
For an optional finishing touch, garnish with fresh fruit, a dusting of cinnamon, or a few additional biscuit crumbs.
Creamy, sweet, silky, and wonderfully easy—this is the kind of three-ingredient dessert you can make whenever you want something delicious without turning on the oven.
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