1 tablespoon all-purpose flour
2 cups milk
3 tablespoons grated carob
4 egg yolks
1/2 cup unsalted butter or margarine (125g)
3/4 cup toasted and ground almonds
24 champagne biscuits
1 tablespoon rum
1 small teaspoon vanilla
1 tablespoon all-purpose flour
2 cups milk
3 tablespoons grated carob
4 egg yolks
1/2 cup unsalted butter or margarine (125g)
3/4 cup toasted and ground almonds
24 champagne biscuits
1 tablespoon rum
1 small teaspoon vanilla
Soak the biscuits with the diluted rum and water, and line the sides of a charlotte mold with straight edges
Mix the flour with the carob and add to the milk and vanilla
Heat over low heat until it starts to simmer
Beat the egg yolks, mix in a little of the hot milk, and pour into the pan
Leave over low heat, stirring constantly, until thickened
Remove from heat and let cool
Add the softened butter or margarine and almonds
Pour this cream into the lined mold and refrigerate for at least 5 hours to set well
Remove from molds when serving, and serve very cold
