INGREDIENTS
800 ml (3 ¼ cups) milk;
8 egg yolks;
1 lemon (zest);
60 g (½ cup) corn starch;
180 g (1 cup) sugar;
300 g (3 cups) crumbled biscuits;
Powdered sugar, pine nuts to serve.

METHOD
Heat the milk and lemon zest until it almost reaches boiling point.
Beat the egg yolks with the cornflour and sugar.
Pour a little hot milk into the egg yolks and whisk vigorously. Continue pouring the milk into the egg yolks and whisking.
Pour the mixture back into the saucepan and heat over medium-low heat, whisking, for 10 minutes or until thick and fluffy.
Allow the cream to cool slightly, then pour it into the glasses, placing a layer of crumbled biscuits in the centre.