Start by crushing your Custard Cream biscuits into fine crumbs. You can do this easily with a food processor or by sealing them in a ziplock bag and crushing them with a rolling pin.

Transfer the crumbs to a bowl and mix with the melted butter until well combined.

Press the mixture firmly into a lined 8x8-inch tray or pan, smoothing the surface with the back of a spoon. Place it in the fridge to chill while you prepare the filling.

In a saucepan, melt the white chocolate over low heat. Once melted, stir in the condensed milk and vanilla extract. Remove from heat and let it cool slightly.

In a separate bowl, mix the custard powder with heavy cream until smooth, then pour it into the chocolate mixture. Stir until everything is well combined and the mixture becomes thick and creamy.

Pour the custard mixture over the chilled biscuit base, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.

For an extra touch, crumble a few Custard Cream biscuits on top or drizzle with melted white chocolate for a pretty finish.

Place the tray back in the fridge for at least 3–4 hours, or until fully set. If you want it even firmer, you can pop it in the freezer for about 30 minutes before slicing.

Once set, remove from the tray and cut into neat squares or rectangles.