Prepare the base:
Crush 100 g of chocolate chip cookies until you obtain fine crumbs.
Squeeze the juice from one orange, which should yield about 50ml of juice.
Mix the cookie crumbs with the orange juice until well combined.
Press the mixture into the bottom of individual ramekins or a large ramekin to create the dessert base.
Prepare the cream:
In a saucepan, heat 400 ml of milk with the zest of a lemon and 1 teaspoon of vanilla sugar. Cook, stirring constantly, until boiling.
Strain the milk to remove the lemon zest.
In a bowl, beat 2 egg yolks with 30 g of caster sugar and 25 g of cornstarch.
Slowly add the hot milk to the egg mixture, whisking constantly to prevent the eggs from cooking.
Return the mixture to the saucepan and cook, stirring constantly, until thickened.
Let the cream cool.
Add the juice of one lemon (about 30 ml) and 70 g of condensed milk to the cooled cream. Beat until well combined.
Assembly and decoration:
Pour the cream onto the biscuit base in the molds.
Sprinkle with cinnamon, cocoa and grated chocolate.
Place the molds in the refrigerator for at least 30 minutes to allow the dessert to cool and set.
Final tips
Flavor Varieties: You can experiment with different types of cookies and juices to vary the flavor of your dessert base.
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