Caramel Crunch

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CARAMEL CRUNCH CUSTARD

INGREDIENTS
Brown Sugar 1 ½ Cup
Milk 1 ½ Liters
Vanilla Custard Powder 2 Tbsp
Dairy Cream 1500ml
Pound Cake / Tea Cake 1 Pack (1 Pound)
Mixed Nuts For Garnishing

MAKING

Add brown sugar in a pan and heat the sugar on a very low flame so that it gets caramelized.

When it is caramelized properly, add milk; let the caramel dissolve in milk (keep stirring).

Now add already pre-dissolved vanilla custard (dissolve the vanilla custard in ½ Cup water) and stir till it gets thick.

Take the pan off the stove and let it cool down on room temperature.

When it has settled and cooled down, add cream and mix well really well till you hardly see any lumps in the cream.

Now take another deep pan, place and add pound cake at the bottom.  Add the creamy caramelized mixture

Garnish with nuts and frost cream.

Refrigerator and serve chilled for best taste.

Important Note: Carmel sticks to the pan and will dissolve itself. So do not worry if it sticks to the pan for a while.

 

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