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Name: Vanilla Caramel Pots
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 40 g Buter; melted; 1 tb Water; Grated dark chocolate; to; 2 Egg yolks; 2 c Cold milk; 125 g Butter; extra; 2 x 58g packets vanilla; 1 c Brown sugar; firmly packed; 1 tb Cornflour; 100 g Nutti Crunch Biscuits;; 1 1/2 c Thickened cream

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INGREDIENTS

40 g Buter; melted
1 tb Water
Grated dark chocolate; to
2 Egg yolks
2 c Cold milk
125 g Butter; extra
2 x 58g packets vanilla
1 c Brown sugar; firmly packed
1 tb Cornflour
100 g Nutti Crunch Biscuits;
1 1/2 c Thickened cream

Servings

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: Womans Day. Posted to MM-Recipes Digest by ray on Mar 25, 1998

NOTES

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Vanilla Caramel Pots

40 g Buter; melted 
1 tb Water 
  Grated dark chocolate; to 
2  Egg yolks 
2 c Cold milk 
125 g Butter; extra 
2 x 58g packets vanilla 
1 c Brown sugar; firmly packed 
1 tb Cornflour 
100 g Nutti Crunch Biscuits; 
1 1/2 c Thickened cream

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: Womans Day.    Posted to MM-Recipes Digest  by ray <ray@wcis.net.au> on Mar 25, 1998

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Nutrition

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Serving Size: 1 Serving (171g)
Recipe Makes: 8 Servings

Calories: 377
Calories from Fat: 312 (83%)

Amt Per Serving		% DV

	Total Fat 34.7g	46 %
	Saturated Fat 16.9g	84 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 3.5g
Cholesterol 900.8mg		277 %
Sodium 49.9mg		2 %
Potassium 107.9mg		3 %
Total Carbohydrate 5.3g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 5.3g
Protein 11.7g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 377

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