How to cook
Crumble the biscuits finely, add the melted butter, pour in the milk and stir well.
Next, distribute the mixture evenly into cups and press lightly with a spoon.
Make the vanilla cream as follows:
Put some of the milk in a pot (save some to dissolve the egg yolks and flour in), as well as the sugar and grated lemon rind and put them to boil.
In a separate container, beat the yolks, the milk you've set aside, the vanillas and flour.
Once the milk, lemon and sugar mixture comes to a boil, pour the egg yolk mixture into it in a thin trickle, while stirring nonstop. Once the cream thickens enough, remove it from the stove.
Distribute it evenly into the cups on top of the biscuit layer.
For the strawberry cream:
Clean the strawberries, wash and cut them finely, then put them with the water and sugar in a pot on low heat to soften.
Stir periodically and once the strawberries soften completely, pour the gelatin into the pot to melt and stir for another minute.
Once the gelatin is dissolved, remove it from the heat and let it cool a bit, then distribute into the cups. Decorate with fresh strawberries.