1 1/2 cups of sugar
1/4 cup of boiling water
1 1/2 cups of milk
1/4 cup of chilled whipped cream
3 tablespoons of cornstarch
1 tablespoon of vanilla extract
1 tablespoon of butter
1 egg, lightly beaten
Crunchy Layer
1/2 cup of sugar
1/2 cup of all-purpose flour
1/2 cup of instant oats
1/2 cup of chopped hazelnuts
1/2 cup of softened butter
1 1/2 cups of sugar
1/4 cup of boiling water
1 1/2 cups of milk
1/4 cup of chilled whipped cream
3 tablespoons of cornstarch
1 tablespoon of vanilla extract
1 tablespoon of butter
1 egg, lightly beaten
Crunchy Layer
1/2 cup of sugar
1/2 cup of all-purpose flour
1/2 cup of instant oats
1/2 cup of chopped hazelnuts
1/2 cup of softened butter
Cream Layer
In a saucepan, over high heat, melt 1 1/4 cups of sugar
Remove from heat and stir in the boiling water
Return to heat and let it boil
At the same time, mix the cornstarch with the milk
Add to the cream mixture, stirring well
Cover and cook on low heat for about 5 minutes, stirring occasionally
Join a little of the mixture to the egg and beat well
Put it back in the saucepan and cook for 2 minutes, stirring well
Remove from heat, add the butter and vanilla extract, and beat well
Let it cool and refrigerate
Whip the heavy cream, then mix with the remaining sugar to stiffen
Mix with the cream and refrigerate
Crunchy Layer
Preheat oven to medium temperature
Mix all ingredients and spread the mixture on a baking dish
Bake for about 15 minutes
Gently shake and let it cool
In layers, alternate layers of cream and crunchy layer and serve.
