Bitterkoekjesvla, a Dutch dessert featuring bitter almond-flavored cream and macarons.

Directions

1. Set aside four bitterkoek cookies for decoration. ≈ 2 min
2. Finely crush the remaining biscuits using a mortar and pestle, or place them in a sturdy plastic bag with a rolling pin. ≈ 4 min
3. Bring the milk and crumbs to a boil, then let it steep for 5 minutes over low heat. ⏱ 5 min
4. Whisk the whole eggs and egg yolks until they are light and frothy. ≈ 4 min
5. Pour start, pour a little warm milk over the eggs, whisking as you go, then add more warm milk gradually until the mixture is lukewarm. ≈ 3 min
6. Pour: Mix the mixture with the remaining milk. You can also bake it in a water bath if you are concerned that the milk will curdle. ⏱ ≈ 10 min
7. Keep stirring constantly until the cream thickens, being patient. With an electric hand mixer, you can cook directly on the stove, which will speed up the process. ⏱ ≈ 10 min
8. Immediately pour the cream into a cold glass or porcelain container to prevent it from sticking to the bottom of the warm container. ≈ 3 min
9. If you prefer the skin that forms when cooling, sprinkle with sugar. Otherwise, cover with cling film directly against the surface. ⏱ ≈ 20 min
10. Divide the chilled cream among serving dishes and garnish each with a reserved bitterkoekje. ⏱ ≈ 20 min