1. Boil the milk with the lemon peel. Leave to cool.
2. In a bowl mix the Butter Biscuits, butter and eggs. The eggs. Knead until you get a homogeneous dough. Wrap it in cling film and refrigerate for 30 minutes.
3. Roll out the dough and line a tart pan with a removable bottom. Place baking paper over the pastry and put dried chickpeas on top. Bake in a preheated oven at 180°C for 15 minutes.
4. Remove the chickpeas and the greaseproof paper and put back in the oven until the dough is golden brown.
5. Mix the flavoured milk, HuLaLá Vegetable Cream and Crème Brûlée in a pan and boil.
6. Leave to cool slightly and fill the base of the pie. Bake in the oven for 15 minutes.
7. Leave to cool, sprinkle with granulated sugar and burn with a kitchen torch or a paddle.

Note: A 15 cm mold was used.