Start by crushing the cookies into a fine powder. Mix in the melted butter until it resembles wet sand. Press this mixture firmly into the bottom of a round or square 20 cm pan to form a lovely compact base. Pop it in the refrigerator for about 20 minutes to set.

While your crust is chilling, whisk together the egg yolks and sugar in a bowl until they’re slightly lightened in color. Add the cornstarch and mix until there are no lumps.

In a saucepan, heat the milk with vanilla until it’s hot but not boiling. Gradually whisk this hot milk into the egg mixture, then pour it all back into the saucepan.

Cook this mixture over low-medium heat, stirring constantly until it thickens beautifully. When it’s ready, remove it from the heat and stir in the butter for a silky finish.

Pour the creamy goodness over the cooled cookie base and let it refrigerate for at least 2 hours, giving it time to set thoroughly.

In a separate saucepan, melt the sugar with water until it transforms into a lovely amber color.

Carefully add the hot heavy cream and butter, along with that optional pinch of salt, stirring until it’s smooth and glossy.

Pour this luscious caramel over the cold pastry cream and let the beauty of your creation shine.

Decorate the top with some crumbled cookies or whole cookies, if you’re feeling fancy! Place it back in the refrigerator for at least another 2 hours before serving.

When it’s time to serve, slice it up, serve it on pretty plates, and watch as everyone leans in for a taste.