Biskit Milk Cake

Instructions

1. 1

   Crush the biskits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.

2. 2

   In a saucepan, heat the milk over medium heat until it is warm but not boiling.

3. 3

   Add the sugar to the warm milk and stir until it is completely dissolved.

4. 4

   Gradually add the biskit crumbs to the milk mixture, stirring continuously to avoid lumps.

5. 5

   Continue to cook the mixture over low heat, stirring constantly, until it thickens to a cake batter-like consistency.

6. 6

   Pour the mixture into a greased cake pan or mold and smooth the top with a spatula.

7. 7

   Allow the cake to cool to room temperature, then refrigerate for at least 2 hours or until set.

8. 8

   Once set, remove the cake from the mold, slice, and serve chilled.