00:05This dessert looks like it's from a bakery but it's made with cookies, milk and a cream that's
00:12almost effortless to make. The best part is that it doesn't need an oven it just goes in the fridge
00:23and you can forget about it. Today we're making a classic dessert in a round pan in my case 20
00:29centimeters across. We're gonna make a cookie base that also goes up the sides and we'll fill it
00:36with a delicious vanilla cream that's very easy to make. Later! Into the fridge! So today nothing fancy
00:47just pure pleasure we start with a cookie base. There's no need to complicate things just crush
00:54them mix with butter and shape it. So remember we're looking for this to be like powder we heat
01:01the butter so it's liquid and mix. Do you have doubts? You always want it to look like wet sand.
01:08That's the trick! With that it works perfectly easy and fast. I'm going to use a whole package of
01:16cookies about 200 grams. In my case they're Maria cookies but you can use whichever cookies you prefer
01:25or whatever you have on hand. The thing is to crush them very well. I break them up and put
01:31them in this
01:31food processor. You could also use a blender or simply put them in a bag and crush them with a
01:37bottle.
01:40The idea is to keep pulsing until you have a cookie powder. Meanwhile we'll use butter. 80 grams about
01:48a third of a package. And you need to melt it so we have to heat it up. I do
01:53it in the microwave but
01:55you can use a saucepan without any problem. Then we're going to mix it with the cookie crumbs from
02:01before and as I was saying we're going to stir it until we get a texture similar to wet sand.
02:09So
02:10a few stirs here a few stirs there until we get that texture so interesting. A mold in my case
02:1820
02:19centimeters in diameter. As you can see I've lined the bottom with parchment paper also known as baking
02:26paper and I'm going to put some plastic around the sides which is called acetate. I buy
02:31it at stationery stores in letter size sheets and I cut it into strips. Then you wash it and you
02:37can
02:38reuse it a bunch of times. Mmm then the cookie mixture goes into the pan. We smooth it out a
02:45little and we press it so it becomes compact so it looks like a kind of cookie that covers the
02:50whole
02:51bottom. And very important the sides as well. Today we covered the bottom and the sides of the mold.
03:02I always recommend pressing down with the glass so it packs. So the cookie is pressed firmly against
03:08the bottom and when it cools a bit it turns into a kind of soft cookie that holds its shape
03:14but is
03:14still easy to bite into. So I press it against the bottom and then the cookie starts to go up
03:22the sides.
03:25I move it with the glass toward the sides so that I end up with a sort of cookie basket.
03:32Remember to press it against the sides like this and form the little cookie basket.
03:40Also this way the dessert is more stable and looks much more professional. While we prepare the cream,
03:47put this in the fridge so the cookie can harden a bit. So let's get started with the cream. Will
03:55you join me?
03:56For me it's the best part. Here in a glass I have half a cup of milk, about 100 milliliters.
04:03And I'm
04:04going to add two tablespoons of cornstarch, also called cornstarch. I don't know what you call it,
04:10but in my home and in my hometown we've always called it cornstarch. We dissolve it by stirring it a
04:15few
04:15times. And let me remind you that this milk is lukewarm or cold. The point is to dissolve it and
04:21get it
04:21ready. That's what we're going to do with these two eggs as well. I like to beat them a little
04:26first
04:26so that they mix more evenly and easily later. See? Just with a small fork you give it a few
04:34turns so
04:35that the yolk and white are mixed together. And now the cream itself. Large saucepan, half a liter of milk,
04:44which is about two and a half cups. And we're going to put the ingredients in here before turning on
04:50the heat.
04:51That detail is important.
04:54Here we add what I mentioned. Two and a half cups of milk and a splash of vanilla essence or
05:01extract.
05:02This enhances the flavor and gives it a really nice touch. If you like it a lot add two splashes
05:08because
05:08it always tastes great. Also, the sweetener I'll use in my case is sugar. Four tablespoons, which will
05:15be about 60 grams. We'll give it a few stirs and put it on medium heat. Never high. This way
05:23it will
05:23dissolve little by little and the flavors will be better. First, I mix it while it's cold so there are
05:31no
05:31lumps and then on the heat. Don't put it on high, medium or even lower. The gentler the heat, the
05:37creamier the custard will be. Thank you! As soon as you notice this starts to steam a little, that it's
05:44warm, you add what we prepared earlier. On one hand the egg and on the other the meal with cornstarch.
05:54Starch or cornstarch. And yes, in this case it doesn't matter if you add the egg first or the milk.
06:00Either way, it turns out the same. The point is that you add both, one after the other and start
06:07stirring non-stop. And slowly, there's no need to rush. It's not a race. It's a custard.
06:15At this point, I like to use a whisk because I feel like it mixes the egg even better, but
06:20you can
06:20also do it with a wooden spoon or a spatula without any problem. While I keep stirring,
06:28I'll mention that the point of this is when with whatever utensil you're using to stir,
06:34wooden spoon, spatula or whisk, when you lift it and the cream sticks to it, that's when we stop.
06:44All right, all right, this is already starting to get creamy. Even without the utensil,
06:49I can see it's starting to get sticky. So it's time to add the butter.
06:5530 grams or a good heaping tablespoon. And thanks to the heat of the mixture,
07:02it will dissolve in just a moment. So we stir it until we don't see any pieces of butter left.
07:09Did you know that trick or did you just add the butter at any time?
07:1230 grams. Keep in mind that every dish you prepare with butter that you want to be creamy,
07:19it works. So for example, to make rice pudding, it's the same. When you see the rice pudding getting
07:24creamy, you add the butter and you'll see what a great difference it makes.
07:36So let's get the mold and pour it in directly.
07:41Don't worry, since the cookie has firmed up a bit, it will hold up perfectly.
07:45So let's use the mold and fill it with the cream. It will still be hot, so it will still
07:53be a bit runny.
07:56I'm using a spatula to get every last drop of flavor out of this treat, because today,
08:02we don't want to waste anything. And once you have it, you smooth the edges a bit with a spoon.
08:09We smooth it out a bit and now it really looks like a real dessert. At this point,
08:14you already feel like grabbing a spoon, but not yet. Now we go back to the fridge,
08:20two, four hours, something like that. My secret, don't take risks. With this dessert,
08:26I always make it a day in advance. That way I make sure it always has the perfect texture.
08:35So it's going to stay in here for four hours, but in my case, all night.
08:41Look, I know it's hard to wait, but it's worth it. And there's another advantage, which is that
08:47the day you want to enjoy it, especially if it's with company, you don't have to do any more work.
08:52Are you one of those people who can resist tasting dessert before it cools down?
08:58Well, let me tell you a secret. I'm the same way. That's why I'm always the one who licks the
09:03rubber
09:03spatula. And also the bowl where I made the cream. I'm opening the fridge because I think
09:11you might want to see the final result. Am I wrong? Let's take it out. And let's take it out
09:19of the pan.
09:20If you're one of those people who are a bit afraid to unmold a cake or tart, because you think,
09:26what if it breaks? This one's for you. Thanks to the butter in the cookie base, it hardens
09:32in the fridge. And that makes it very easy to unmold. Easy. Just don't rush. You separate it,
09:38lift it. And that's it. As long as it doesn't get bumped, the result is always perfect. If it's a
09:44removable mold like mine, you won't have any problem. But you do have to remove the little
09:49plastic sheets I told you I put in the mold. Crunchy base, smooth cream, vanilla flavor.
09:56It's one of those desserts that you never get tired of. And it tastes like homemade dessert.
10:01One of the classics. So what? Do you think it looks nice? It looks like you bought it. Or at
10:08least
10:08like it was made by a professional chef. And honestly, it's an amazing recipe. It always turns
10:16out great. Look at the finish. It looks perfect. And you won't believe the inside. Look how creamy.
10:22Do you feel like having a piece now? They suggest putting chocolate on top. Would you do it? Or would
10:30you leave it as it is? If you like this base, for a dessert, we can turn it into a
10:36series. Let me know
10:38in the comments. Also, you can make it with different types of cookies, creating different versions of the
10:44dessert. Save this recipe. It's one you'll always come back to. Easy, cheap, and it always turns out well.
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