Ingredients :

• Sweetened condensed milk — This is what gives the cream its richness and sweetness. A standard 395g can, full-fat version—not the light version, this is really not the time to save on calories as it would completely change the texture.
• Cornstarch (Maizena) — Three tablespoons, not one more. This is what makes the cream hold. Dilute it in a little cold milk before adding to the rest of the preparation—otherwise you’ll have white lumps that resist everything.
• Full-fat liquid heavy cream — A carton of heavy cream, not light. We incorporate it cold into the cooled custard to give it softness and lightness. It’s the difference between a heavy cream and one that truly melts in your mouth.
• Maizena biscuits — Those dry, neutral biscuits found in every aisle. Their great quality: they absorb the cream and become soft like a sponge cake. ‘Petit Beurre’ also works well, with a slight buttery taste that is quite pleasant.