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Crush the Biscuits:
Crush 200g of biscuits until they are fine crumbs.
Mix with Butter:
In a bowl, mix the biscuit crumbs with 6 tablespoons of melted butter (80g) until well combined.
Press into Mold:
Press the mixture into the base of an 8×11 inch (18×28 cm) cake mold.
Chill:
Place the mold in the fridge for 30 minutes to set.
Prepare the Yogurt Layer:
Cook the Milk Mixture:
In a saucepan, combine 4 cups of milk (950 ml), 3/4 cup of sugar (170g), and 5 tablespoons of cornstarch (45g).
Cook over medium heat, stirring constantly, until the mixture thickens.
Add Yogurt and Vanilla:
Remove from heat and stir in 1/2 cup of plain yogurt (120g) and 1 teaspoon of vanilla extract.
Pour over Biscuit Base:
Pour the thickened mixture over the chilled biscuit base.
Chill:
Place the mold back in the fridge for another 30 minutes.
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