Grandma cream: the dessert to serve for surprising your guests!

Total time: 30 min
Difficulty: Low
Serves: 4-6
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By Cookist

Grandma Cream is an indulgent dessert—the perfect treat for those with a sweet tooth. Why is the name referring to Grandma? It’s because this dessert screams retro classic! A type of dessert that we all had in our childhood. It’s easy to make, and even easier to customize to your liking. Layers of creamy homemade custard and crumbled biscuits come together to create a delightful dessert that is sure to impress. The rich and velvety custard is made with fresh eggs, giving it a rich and smooth texture that melts in your mouth. The crumbled biscuits add crunch to every bite and provide a lovely contrast to the creamy custard. Whether you're entertaining guests or just looking for a decadent dessert to enjoy at home, this custard and biscuit delight is sure to satisfy your cravings.


If you want, feel free to add pure vanilla extract or Grand Marnier liqueur to the custard cream. About ½ teaspoon each would be enough. You can experiment with other extracts too.

For a citrus flavor, add lemon, lime, or orange zest to the cream.

Use your favorite biscuits: vanilla biscuits (Nilla wafers), Oreas, gingersnaps, or shortbread,

Don’t have pine nuts? Feel free to add pecans, almonds, or macadamias instead.

The custard is a big part of this dessert, so spend time making it perfect. Use only the freshest ingredients and full-fat milk. Don’t skip the tempering steps, this will prevent the eggs from curdling. If curdling does happen, you can strain the custard through a sieve to remove any bits of cooked egg.


How to Store Grandma Cream

Grandma Cream can be stored in the refrigerator. Wrap the glasses tightly with plastic wrap, and store them in the refrigerator for up to 2 days.

Can I Make It Ahead of Time?

Yes, you can! Make sure that the plastic wrap touches the surface of the cream, this will prevent a thin skin from forming on the surface. The biscuits will soften in the fridge and won’t be as crunchy.

800ml (3 ¼ cup)
Egg yolks
Fresh lemon zest
60g (½ cup)
180g (1 cup)
300g (3 cups)
powdered sugar, pine nuts


Heat milk and lemon zest until it almost reaches a boiling point (it will look like it’s steaming).

Whisk egg yolks with cornstarch and sugar.

Pour some of the hot milk into the yolks and whisk vigorously. Continue pouring milk into the yolks and whisking. (You are tempering the egg yolks so that it does not curdle when added to the hot milk).

Pour the mixture back into the saucepan and heat over medium-low heat, while continuing to whisk for 10 minutes or until thick and bubbly.

Allow the cream to cool slightly, then pour into a piping bag.

Crumble the biscuits into each glass.

Pipe the cream onto the biscuits in the glasses.

Crumble more of the biscuits on top.

Add another big dollop of cream.

Finish off with a sprinkle of pine nuts and powdered sugar.

Finish off with a sprinkle of pine nuts and powdered sugar.


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