'Refrigerated Whipped Cream Filling'
1 can of condensed milk
1 can (same measurement as the condensed milk) of milk
2 egg yolks passed through a sieve
1 tablespoon of unsalted butter
1 tablespoon of cornstarch
2 tablespoons of vanilla extract
1 can of heavy cream
'Cereal Topping'
3 cups all-purpose flour sifted
1 1/2 cups refined sugar sifted
1 tablespoon active dry yeast
1/2 cup unsalted butter, softened
1 egg, beaten
'Accessory'
A baking sheet lined with parchment paper
'Refrigerated Whipped Cream Filling'
1 can of condensed milk
1 can (same measurement as the condensed milk) of milk
2 egg yolks passed through a sieve
1 tablespoon of unsalted butter
1 tablespoon of cornstarch
2 tablespoons of vanilla extract
1 can of heavy cream
'Cereal Topping'
3 cups all-purpose flour sifted
1 1/2 cups refined sugar sifted
1 tablespoon active dry yeast
1/2 cup unsalted butter, softened
1 egg, beaten
'Accessory'
A baking sheet lined with parchment paper
'Refrigerated Whipped Cream Filling'
In a saucepan, combine the condensed milk, milk, egg yolks, and butter
Stir constantly until thickened
Remove from heat and let cool
When cooled, stir in the vanilla extract and heavy cream
Stir well and set aside
'Cereal Topping'
Mix all cereal ingredients together
Place half of the cereal mixture onto a prepared baking sheet and top with the reserved whipped cream filling
Cover with the remaining cereal mixture
Bake at 350°F for 45 minutes or until golden brown
Remove from oven and let cool
Cut into squares and serve.
