How to cook
In a bowl, place the yolks, condensed milk, cornstarch and 1 1/2 cups (300 ml) of milk.
Stir with wire whisk until there are no lumps left. Transfer it into a pot.
Mix it with the remaining milk. Stir and place the cream on a medium heat.
Boil it for 10 minutes, while stirring at all times.
Remove it from the heat and add the vanilla. Distribute it into suitable bowls.
Put a piece of stretch foil on each bowl - the foil should touch the cream.
Leave the egg cream in the refrigerator for a few hours to set.
Take it out and serve your dessert cream with condensed milk sprinkled with crushed biscuits.