Lotus and Coffee Cream Caramel Cups

1. Crush a layer of Lotus biscuits into the base of serving cups.

2. In a saucepan, whisk the milk, sugar, creme caramel mix and instant coffee. Cook over medium heat, stirring constantly, until thickened.

3. Pour a layer of the coffee cream over the biscuits and let it cool slightly.

4. Add a layer of qishta, then top with more coffee cream.

5. Chill until set, then garnish with crushed Lotus biscuits before serving.