- 3 eggs
- 4 egg yolks
- 2 tbsp sugar
- 700 ml milk
- 10 tbsp Biscoff Spread
- 500 ml cream
- Whipped cream
- Biscoff Cookie Crumble
- Biscoff spread
Prepare in 6 steps
Add the eggs, egg yolks and sugar in a bowl. Beat this egg mixture together until thick and pale in colour.
In a saucepan, bring the milk and Biscoff Spread to a simmer over medium heat, while stirring.
Add the warm Biscoff spread and milk mixture, while beating with an electric hand mixer, slowly to the egg mixture. Pour the mixture back into the saucepan and cook over low heat stirring until the mixture starts to thicken.
Sieve the mixture and add the cream.
Place it in the fridge for at least 2 hours to cool completely.
Fill glasses with 3/4 eggnog. Top with whipped cream, crushed Biscoff cookies and melted Biscoff Spread.