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650ml Milk
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30g Corn Flour
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20g flour
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80g castor sugar
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Vanilla
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2 eggsbeaten
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Pinch of Salt
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60g Butter
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100g Caramel
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TO ASSEMBLE
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Chocolate sponge cake
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100ml vanilla liqueur
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500ml creamwhipped
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1 tin Caramel
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2 Chocolate flakes
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OPTIONAL FOR GARNISHING
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Chocolate malt balls(whispers), macarons, chocolate cigars/scrolls, Christmas tree cookies, cacao for dusting
(Serves 12)
CARAMEL CUSTARD METHOD:
- Combine the cornflour, flour, vanilla, and salt together. Add some of the milk to make a paste. Use a medium-sized bowl. Beat the eggs into the paste and keep aside.
- Heat the rest of the milk till almost boiling – then stir it into the cornflour paste while whisking all the time. Pour it back into the saucepan (you can pour it through a sieve if you see any lumps at this stage) and bring to a gentle boil whilst stirring all the time, until it is thick and bubbling.
- Remove from the heat, mix in the butter and caramel.
- Spoon the warm custard into a clean bowl. Cover the surface of the custard with clingfilm (this will prevent a skin from forming) and leave to cool at room temperature.
- It can be made the day before and left outside in a cool place (not fridge).
METHOD:
- Layer caramel custard, chocolate cake (drizzle cake layers with vanilla liqueur), caramel, chocolate flake and whipped cream.
- Make at least two or three layers.
- Finish off with whipped cream and garnish extravagantly.
OPTIONAL FOR GARNISHING: Chocolate malt balls (whispers), macarons, chocolate cigars/scrolls, Christmas tree cookies, cacao for dusting.