Prep: 30 minutes
Cook: 50 minutes
Serves: 6
Difficulty: Cuisine: Saved: | 49 | Recipe by: Cadbury Kitchen |
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CARAMELLO Custard Pots
Ingredients:
CARAMELLO Custard Pots
Method:
CARAMELLO Custard Pots
- RUB the butter into the combined flour and sugar until crumbly. Add the coconut and press into small lumps.
- Transfer to a paper lined baking tray and bake in a moderate oven 180°C for 8-10 minutes until light golden brown. Cool completely, if not using immediately, and store in an airtight container until required
- Beat the Philly, extra sugar and vanilla with an electric mixer until smooth. Beat in the eggs and then fold through the sour cream
- Place 2 Caramello eggs into the base of each of 6 x 200-300ml jar. Spoon over the PHILLY mixture
- Place the jars into a baking dish and pour boiling water around them to come half way up the sides of the jars. Bake in a slow oven 140°C for 30-40 minutes. Cool in oven with door ajar, for another 30-40 minutes.
- Serve warm or cool, topped with the prepared crumble and extra roughly chopped Mini Caramello Eggs
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