Cream:
1/2 cup of hazelnuts
3 tablespoons of cornstarch
2 1/2 cups of milk
1 1/2 teaspoons of vanilla
Crunch:
1 cup of hazelnuts
1 tablespoon of butter
1 cup of roasted and chopped hazelnuts or caju nuts
or 1 cup of castanhas de caju, roasted and chopped
Cream:
1/2 cup of hazelnuts
3 tablespoons of cornstarch
2 1/2 cups of milk
1 1/2 teaspoons of vanilla
Crunch:
1 cup of hazelnuts
1 tablespoon of butter
1 cup of roasted and chopped hazelnuts or caju nuts
or 1 cup of castanhas de caju, roasted and chopped
To make the cream, bring 1 cup of milk to a boil over medium heat
Melt 1/4 cup of hazelnuts in a pan over low heat, stirring constantly, until golden brown
Remove from heat
Add warm milk to the hazelnut mixture, whisking well
In a separate saucepan, mix 1/4 cup of hazelnuts, cornstarch, and salt
Add 1 1/2 cups of cold milk
Whisk in the caramelized hazelnuts
Cook over medium heat, stirring constantly, until thickened
Cook for an additional 2-3 minutes
Add vanilla extract
Let cool slightly and layer with crunchy mixture made by melting butter in a pan, then adding hazelnuts or caju nuts, stirring well
Spread on a greased surface and let set before breaking into small pieces.
