Caramel Crunch Cream

Place 1 1/4 cups of sugar in a saucepan and cook over medium heat, stirring constantly, until the sugar dissolves and turns golden brown

Remove from heat and slowly add hot water, stirring constantly, without stopping

Return to heat and let come to a boil

In a separate bowl, whisk together cornstarch and milk

Slowly add the mixture to the saucepan, stirring constantly, without stopping

Let come to a boil, then reduce heat and simmer for 3-5 minutes, stirring occasionally

Remove from heat and slowly whisk in the egg, beating well

Add to the saucepan and cook for an additional 2 minutes, stirring constantly

Remove from heat, add butter and vanilla extract, and beat until smooth

Let cool completely and refrigerate

Beat heavy cream until stiff peaks form, then fold in remaining 1/4 cup of sugar until slightly thickened

Fold the whipped cream into the cooled mixture and refrigerate again

To make the crunch, mix all ingredients together until a crumbly texture is achieved

Spread this mixture onto a 20 x 20 cm baking dish or mold, pressing down gently

Bake in a moderate oven for 12-15 minutes

Let cool slightly and serve chilled