200 g cookies (Maria, Digestive, Speculoos ...)
80 g butter at room temperature
4 leaves gelatina
1 liter of milk
8 egg yolks
45 g cornstarch
200 g sugar
1 teaspoon vanilla essence
Put the gelatin in a glass with water.Crush the cookies at speed 5. Add the butter a few more seconds. Put the mixture in a removable mold of 20 cm. Pressing with the fingers (do not need to grease or prepare the mold). Heat 250 ml milk and when it is about to boil add the gelatin sheets well drained. Stir until the gelatin is well dissolved and set aside. Put in the Thermomix the butterfly and pour the remaining 750 ml of milk, sugar, yolks and cornstarch. Program 10 minutes at 90 º C and speed 2. Then program another 2 minutes at speed 2 without temperature and pour the milk into the gelatin and then the vanilla essence. Put the cream on the cookie base, let cool, cover with foil and put in the refrigerator until the next day. Cover with demerara sugar and burn with a torch. Tricks / tips / comments:
The result is fantastic: I have plastered it with no problem, only with the precaution of using a removable mold and passing a knife by the edge before opening it to unmold. The texture is great, tremendously soft. And the fabulous taste.
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Edito: As I see you ask in the comments I tell you, it can be done without Thermomix perfectly, it's like the custards that the Thermomix does alone, but can be done by hand. It is simply put in a heavy bottom saucepan by controlling the temperature and stirring. As for grating the sugar: if you do not have a torch you can do it as I did before, putting the oven on top only at maximum temperature and putting the dessert with the sugar as high as possible from the oven until the sugar begins to roast quickly as soon as it starts to roast because it burns very fast).