Half a tin of butter cookies transforms into a simple dessert tonight, crumbled through warm custard to soften and soak. This is how you finish half-empty tins without waste. Serve warm or chilled.

Serves 2. 15 minutes, 10 at the stove.

About 470 calories a serving, 6 g protein, 0 g carbohydrate, 50 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need half a tin (about 100g) butter cookies, 1 tablespoon butter, 2 eggs, pinch salt.

1. Crack 2 eggs into a small bowl and whisk with a pinch of salt until combined. Pour into a small saucepan with 1 tablespoon butter and place over medium heat, stirring often with a spatula.5 min
2. Continue stirring as the mixture thickens, scraping the corners and bottom of the pan, until it reaches the consistency of soft scrambled eggs and coats the spatula, about 3 to 4 minutes more. Remove from heat.4 min
3. Crumble half a tin of butter cookies into the warm custard and fold together gently until the cookies soften and scatter throughout. Divide between two bowls and serve warm or let cool and chill.

Note Swap the cookies for digestive biscuits or any plain butter biscuit. The custard keeps for two days chilled. Serve with fresh fruit, whipped cream, or spoonfuls of jam to stretch it further.

Crumbled cookies melt into brown butter and cream for a fast, no-churn ice cream that tastes like dessert for dinner. Use those half cookies gathering dust in your pantry tonight and turn them into something worth the freezer space they take up.

Serves 2. 15 minutes, 10 at the stove.

About 860 calories a serving, 9 g protein, 47 g carbohydrate, 72 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 cup [120 g], crumbled cookies, half, 3 tablespoons [40 g] butter, 1 pinch salt, 1 cup [240 ml] heavy cream, 1/2 cup [120 ml] sweetened condensed milk.

1. Melt 3 tablespoons butter in a small pan over medium heat, swirling often, until it turns golden brown and smells nutty, about 4 minutes. Watch it closely so it does not burn. Stir in 1 pinch of salt and remove from heat.4 min
2. Pour the warm brown butter into a bowl and stir in 1/2 cup sweetened condensed milk until smooth. Crumble 1 cup of the half cookies into coarse chunks and fold them in gently, crushing some as you go.
3. Whip 1 cup heavy cream by hand with a whisk until stiff peaks form, about 3 minutes, working steady and even. Fold the cream into the cookie mixture in two additions, keeping the texture loose and rippled, not uniform.
4. Spoon into a shallow container and freeze until firm, at least 4 hours or up to 3 days.

Note Swap crushed amaretti or gingersnaps for variety. Leftovers keep frozen for a week; scoop onto warm toast or eat straight from the bowl. Serve with coffee or a stiff drink. No other accompaniment needed.

A tired adult's shortcut: one lonely cookie becomes the crust and filling for a no-bake pie that tastes like you tried. The shelf is nearly bare, so we lean on what you have and butter.

Serves 2. 15 minutes, 10 at the stove.

About 640 calories a serving, 5 g protein, 50 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 cookies, 3 tablespoons butter, pinch salt, 1 cup heavy cream, 2 tablespoons sugar.

1. Crush one cookie of cookies with the side of a glass into a bowl until you have fine crumbs, the texture of sand. Melt 3 tablespoons butter in a small saucepan and stir in the crumbs with a pinch of salt until combined.
2. Press the mixture firmly into the bottom of two small bowls or one small pie dish, using the bottom of a glass to pack it down. Chill in the freezer while you make the filling, about 5 minutes.5 min
3. Whip 1 cup cold heavy cream with 2 tablespoons sugar in a bowl until soft peaks form, whisking by hand for two minutes or with a mixer for one.
4. Divide the whipped cream between the two bowls over the crusts or spread it into the pie dish. Chill until ready to eat, at least 5 minutes.5 min

Note Swap the cream for yogurt if that is what you have, though the texture will be lighter. Keep refrigerated for one day. Serve alone, or with fresh fruit if any is in reach.