1. 1

   Step 1

   Melt 80 g of unsalted butter in the microwave or in a saucepan over low heat.

2. 2

   Step 2

   Crush 150 g of Maria-style biscuits until you get a fine texture.

3. 3

   Step 3

   Mix the crushed biscuits with the melted butter until a sandy dough forms.

4. 4

   Step 4

   Line an 18-20 cm mold with parchment paper and distribute the biscuit mixture on the base.

5. 5

   Step 5

   Press the base with a spoon to compact it and refrigerate the mold.

6. 6

   Step 6

   Separate 2 glasses of milk from the 1 l of whole milk and set the rest aside.

7. 7

   Step 7

   Dissolve the 2 packets of flan mix in one of the reserved glasses of milk.

8. 8

   Step 8

   Dissolve the 2 packets of cuajada mix in the other reserved glass of milk.

9. 9

   Step 9

   Heat the rest of the milk in a saucepan until it starts to boil.

10. 10

    Step 10

    Add 180 g of sugar and the flan and cuajada mixtures to the boiling milk.

11. 11

    Step 11

    Stir continuously with a whisk until the cream thickens and remove from heat.

12. 12

    Step 12

    Pour the cream over the chilled biscuit base, using a spoon to avoid splashing.

13. 13

    Step 13

    Decorate the surface with 1 pack of chocolate Digestive-style biscuits in a spiral pattern.

14. 14

    Step 14

    Let it cool to room temperature and refrigerate for at least 5 hours before serving.

    Timer 300 min

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