How to cook
Making the Creme Brulee: Beat 6 yolks with a mixer on high speed until whitened. Put the confectionery cream, milk and sugar in a deep casserole and heat them on the stove. Once they come to a boil, pour them into the beaten yolks, stir well.
Transfer to a clean container with a nonstick coating, while stirring nonstop with a whisk on low heat. Be careful not to let it stick and not come to a boil. Keep stirring gradually until the cream begins to thicken a little, then take it off the stove.
Dissolve the gelatin with 4 tbsp cool water in a cup. Stir and leave it to swell. In a deep bowl, pour hot water and place the cup with the gelatin in it. Once the gelatin swells, transfer it to the cooled cream, while stirring well.
While you're waiting 10 min. for the cream to harden, arrange a layer of biscuits, then add part of the cream and repeat until you run out of biscuits. Decorate the biscuit cake with chocolate sprinkles.