For the Custard:
Whole Milk: 2 cups (480 ml)
Egg Yolks: 4 large
Granulated Sugar: 1/2 cup (100 g)
Cornstarch: 1/4 cup (30 g)
Vanilla Extract: 1 teaspoon (5 ml)
Unsalted Butter: 2 tablespoons (30 g)
For the Biscuit Layer:
Plain Biscuits: 20-24 pieces (such as butter biscuits or digestive biscuits)
Milk: 1/2 cup (120 ml, for dipping the biscuits)
For the Garnish:
Powdered Sugar: 2 tablespoons (for dusting)
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