Ingredients
2 packages of chocolate cornstarch biscuits (400g)
White cream
2 cans of condensed milk
2 cups of milk (tea)
2 tablespoons cornstarch
2 egg yolks
Dulce de leche cream
2 cups of creamy dulce de leche
1/2 cup (tea) cream
Method of preparation
For the white cream, heat all the ingredients over medium heat, stirring constantly until it thickens.
Turn off and let cool. For the dulce de leche cream, mix the ingredients until smooth.
In a medium ovenproof dish, alternate layers of cornstarch biscuit, white cream and dulce de leche cream, repeating the layers until the ingredients run out, ending with dulce de leche cream.
With a toothpick, make superficial scratches on the dulce de leche and refrigerate for 2 hours before serving
