Vanilla caramel pots
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Nutti Crunch Biscuits; crushed |
| 40 | grams | Buter; melted |
| 125 | grams | Butter; extra |
| 1 | cup | Brown sugar; firmly packed |
| 1½ | cup | Thickened cream |
| 1 | tablespoon | Cornflour |
| 1 | tablespoon | Water |
| 2 | Egg yolks | |
| 2 | cups | Cold milk |
| 2 | xes | 58g packets vanilla dessert whip |
| Grated dark chocolate; to decorate | ||
Directions
1. Combine crushed biscuits and butter in a bowl. Divide mixture between eight dishes (¾ cup capacity). press mixture firmly over bases; place on an oven tray. 2. Place extra butter and sugar in a pan; stir over low heat without boiling; until butter is melted. Add cream and cornflour blended with water. Bring to boil, simmer for about 10 minutes, or until mixture boils and thickens. Remove from heat; cool sligh tly. Stir in egg yolks. 3.
Divide mixture between dishes. Refrigerate for one hour. 4. Pour milk into large bowl; sprinkle dessert whip over top. Beat with electric mixer on medium speed for 2 minutes, or until soft peaks form. Spoon mixture into piping bag fitted with a fluted tube. 5. Pipe mixture evenly over top of caramel mixture. Refrigerate for two hours. Decorate the pots with grated chocolate.
Recipe by: Woman's Day.
Posted to MM-Recipes Digest by ray <ray@...> on Mar 25, 1998