Sift the flour in a deep container. Add the sugar, the pre-beaten eggs and about 1 2/5 cups (350 ml) of the milk. Stir the mixture.
Boil the rest of the milk. Pour the hot milk in a thin trickle into the flour-egg mixture, while stirring constantly. Return the mixture to the stove and boil on low heat until you get a smooth cream of the desired consistency.
Once the cream is ready, divide it into 2 parts. Add the cocoa to one and stir until you get a smooth, brown cream.
In a suitable cup, pour in a little of the chocolate cream, sprinkle with 1-2 crumbled biscuits on top and pour in a little bit of the white cream.