Ingredients

For the custard

• ½ l tiger nut milk (= horchata)
• 5 tablespoons condensed milk
• 1 sachet custard powder
• 1 teaspoon vanilla extract
• dark chocolate, grated

For the cookies

• 50 g icing sugar
• 50 g almond flour
• 1 egg white
• 1 egg yolk, beaten with a tablespoon of water; to paint the cookies (optional)

Directions

For the custard

1. In a pot heat the Stir in the condensed milk. When lukewarm take some of this liquid to dissolve the custard power.
2. When the content of the pot is boiling stir in the dissolved custard power. Stir constantly until it starts boiling again and thicken.
3. Pour in 4 cups. Grate some dark chocolate over.
4. Keep in the fridge. Serve with a cookie on top.

For the cookies

1. Preheat oven at 180 ° C.
2. Whisk all the ingredients together: sugar, almond flour and egg white. In an oven tray covered with parchment paper put small heaps of this almond paste.
3. Spread with a spoon to have a thin layer. Paint with the egg yolk.
4. Bake at 180 ° C for 10 minutes.