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In a large bowl, beat the eggs with sugar until smooth and uniform. Slowly sift in the flour while whisking to ensure there are no lumps.
Pour the milk into the egg-sugar-flour mixture. Transfer the mixture to a saucepan and cook over medium-high heat, stirring constantly with a whisk. Keep stirring until the cream thickens into a custard-like consistency. Once ready, set the cream aside to cool to room temperature.
In a separate bowl, beat the butter until pale, light, and fluffy (about 2–3 minutes). Slowly add the cooled cream into the butter mixture, a spoonful at a time, while continuing to beat.
Prepare a 10×6-inch glass dish (or similar). Place a layer of cookies at the bottom. Spread a layer of cream evenly over the cookies. Repeat the process, alternating cookies and cream, until you have five layers of each. End with cream on top.
Cover the dish with plastic wrap and refrigerate for at least 5 hours, preferably overnight.
Before serving, crumble some cookies on top for decoration and crunch.