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

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