Curd

chocolate for melting (300 grams) • butter (20 grams) • freshly squeezed orange juice (about 240 ml)

sugar (about 200 grams) • milk (about 800 milliliters) • Spanish sponge cakes (magdalenas) • cream cheese wedges (quesitos) • cuajada (Spanish milk curd mix)

unsalted butter (50 grams) • Lotus Biscoff cookies or other similar cookies (100 grams) • Royal custard powder • milk (750 ml) • sugar (50 grams) • Royal cuajada (milk curd) powder • heavy whipping cream (100 ml) • powdered sugar • Ground cinnamon • Lotus Biscoff cookies, crushed

For the cookie crust: • unsalted butter (about 80 grams) • plain tea biscuits or Maria cookies (about 150 grams) • For the filling: • Royal custard powder • milk (about 1.5 liters) • sugar, or more to taste (about 100 grams) • Royal cuajada (milk curd) powder • For the topping: • Royal Chantilly cream powder • cold milk (about 200 ml) • Ground cinnamon •

--- For the Crust: • Maria cookies (about 150 grams) • unsalted butter (about 80 grams) • whole milk (1 liter) • El Niño flan mix • --- For the Cake: • cuajada (milk curd) • sugar, or to taste (about 180 grams) • For Decoration: • chocolate digestive cookies