Butter biscuit caramel cream slices


90 biscuits, (butter biscuits)
1 can of condensed milk, (caramel milkmaid, approx. 400g)

For the cream:
750 ml milk
3 packs of pudding powder, vanilla
125 g sugar
1 pack of vanilla sugar
400 ml whipping cream
1 pack of gelatine

Also :
400 g whipped cream
2 packs of cream stiffener
1 pack of vanilla sugar
50 g chocolate, grated


Buy ready-made caramel milkmaids or cook a can of sweetened condensed milk covered with water for about 3 hours. (The longer you cook the can, the firmer the caramel is).

For the cream, bring 500 ml milk to the boil. Mix 250 ml of milk well with sugar, pudding powder and vanilla sugar and pour into the boiling milk, bring to the boil while stirring constantly.

Stir the softened gelatine into the still hot pudding.
The mixture is very thick, but that’s how it should be, keep it cool and stir occasionally.

When the pudding is cold, carefully mix in the cream whipped with vanilla sugar.

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