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Crème Caramel 71g
with ready to use caramel topping pack format
Suggested recipes
Recipe
Cream Caramel
 TimePREP 15 mins COOK 50 mins |
 ServingServes 3 |
 LevelEasy |
Ingredients
- 2 packets Marie Biscuits
- 1½ cup milk
Ingredients Filling
- 1 cup milk powder
- ¼ cup coconut
- 1 cup thick cream
- 4 tbsp corn oil
- ½ cup sugar powder
- 2 tbsp crushed walnuts
- Ingredients Caramel
- 1 packet Foster Clark’s Cream Caramel
- 2 cups milk
- ½ tsp Foster Clark’s Vanilla Powder
Ingredients Garnish
- 1 sachet Foster Clark’s Whip Topping
- ½ cup cold milk
- ½ tsp Foster Clark’s Vanilla Powder
Method
- Prepare a deep serving plate.
- Soak the biscuits in the milk, and arrange deep in the serving plate.
- To prepare the cake “ling, roast the milk powder in casserole until golden, keep aside until cold, and add the coconut, cream, sugar and walnuts. Mix well and spread over the biscuit layer in step 2.
- Repeat step 1 & 2 above, to provide a fresh biscuit layer on top of the filling.
- Heat the milk in a casserole, add the caramel powder, stir constantly and simmer for two minutes. Pour over the biscuit layer and chill for a few hours.
- To garnish, beat the whip cream with the milk and vanilla until fluffy, and apply through a piping bag over the dessert.
- Prepare caramel sauce as per step 6 and add to the top of the dessert. Serve cold.