| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Posted by j, Woman’s day |
8 |
Servings |
INGREDIENTS
| 100 |
g |
Nutti Crunch Biscuits; crushed |
| 40 |
g |
Buter; melted |
| 125 |
g |
Butter; extra |
| 1 |
c |
Brown sugar; firmly packed |
| 1 1/2 |
c |
Thickened cream |
| 1 |
tb |
Cornflour |
| 1 |
tb |
Water |
| 2 |
|
Egg yolks |
| 2 |
c |
Cold milk |
| 2 |
x |
58g packets vanilla dessert whip |
|
|
Grated dark chocolate; to decorate |
INSTRUCTIONS
1. Combine crushed biscuits and butter in a bowl. Divide mixture between
eight dishes (3/4 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@wcis.net.au> on Mar 25, 1998
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