1/4 cup of cornstarch (30 g)
1/4 cup of sugar (45 g)
1 cup of milk (240 ml)
2 eggs
1 cup of fresh whipped cream (240 ml)
1 tablespoon of vanilla extract
1 cup of sugar (180 g - for the caramel)
1/4 cup of cornstarch (30 g)
1/4 cup of sugar (45 g)
1 cup of milk (240 ml)
2 eggs
1 cup of fresh whipped cream (240 ml)
1 tablespoon of vanilla extract
1 cup of sugar (180 g - for the caramel)
In a medium saucepan, whisk together the cornstarch and sugar
Gradually add the milk, whisking constantly to obtain a smooth mixture
Add the eggs and whisk again
Cook over high heat, whisking constantly, until thickened (approximately 4 minutes)
Transfer to a blender bowl
Add the whipped cream and vanilla extract and blend at medium speed until smooth
Transfer to a serving dish with a rim and reserve
Prepare the caramel: In a small saucepan, melt the sugar over high heat, whisking constantly, until caramelized (approximately 3 minutes)
Spread the caramel over the cream with a spoon
Serve immediately
462 calories per serving
