Line in a baking tray with wax paper and spray with cooking spray.

In a food processor, grind the biscuit to form uniform crumbs. Add in melted butter and cream to form a dough.

Place the dough onto the baking tray and press it evenly around. Set aside

In a saucer, add 3 cups of milk, condense milk, vanilla essence, salt and sugar. Let it simmer at medium flame.

In a bowl, mix custard powder with remaining milk and mix together to form a uniform mix. (run the mix through a tea strainer to be sure there are no lumps)

Remove the milk from the flame and add the custard in thin stream while constantly whisking.

Introduce the custard back to the flame and cook for another 5 mins while whisking constantly.

When the custard thickens, remove it from the flame and let it cool down, stirring occasionally to prevent a top layer from forming

Bloom gelatin in 1/4 cup of luke warm water for 5 mins until you get a homogenous paste.

Add gelatin to custard base and mix well.

Layer the custard filling on top of the biscuit base and set in the fridge for about 8 hours or overnight.

In bowl, mix Biscoff cookie spread with cream to make comparitvely thinner. Smear it all across the top of the custard and give waves from the back of the spoon. Chill it in the fridge for another 1/2 an hour.

Cut with a sharp knife into small squares and serve.