DifficultyBeginner

You had us at "caramel" 😍

Salted Caramel and Custard Cups

Yields1 Serving
Prep Time20 minsCook Time15 minsTotal Time35 mins

Ingredients:
 400 ml First Choice Custard, cold
 250 ml fresh Cream
 100 g shortbread biscuits or tennis biscuits, crumbled
 1 quantity salted caramel, room temperature
 chocolate shavings for garnish
 more of the crumbled biscuits for garnish
For the Salted Caramel:
 100 g First Choice Butter
 75 g soft brown sugar
 75 g castor sugar
 75 ml golden syrup
 125 ml First Choice Cream
 5 ml maldon salt flakes (or add to taste)

Directions:
1

Whip the cream until it is thick and fluffy. Spoon into a piping bag fitted with a nozzle of your choice

2

Place half of the biscuits in the bottom of 4 serving glasses, pour over half of the First Choice Custard

3

Top with half of the cream and drizzle over a generous layer of salted caramel.

4

Repeat the layers and garnish with more of the cookie crumbs and some chocolate shavings.

5

TIP: You can make the salted caramel the day before and assemble the custard cups a few hours before serving – store in the fridge.

For the Salted Caramel:
6

Combine all the ingredients, stir to dissolve and cook up to 111˚C (use a sugar thermometer) OR (take a little of the sauce when you think it’s ready and spoon it into cold water to check the consistency).

7

Add the salt once cooled (fold it into the caramel).

8

You can store the left-over salted caramel in the fridge for up to one month.

Shop CustardShops Cream

Ingredients

Ingredients:
 400 ml First Choice Custard, cold
 250 ml fresh Cream
 100 g shortbread biscuits or tennis biscuits, crumbled
 1 quantity salted caramel, room temperature
 chocolate shavings for garnish
 more of the crumbled biscuits for garnish
For the Salted Caramel:
 100 g First Choice Butter
 75 g soft brown sugar
 75 g castor sugar
 75 ml golden syrup
 125 ml First Choice Cream
 5 ml maldon salt flakes (or add to taste)

Directions

Directions:
1

Whip the cream until it is thick and fluffy. Spoon into a piping bag fitted with a nozzle of your choice

2

Place half of the biscuits in the bottom of 4 serving glasses, pour over half of the First Choice Custard

3

Top with half of the cream and drizzle over a generous layer of salted caramel.

4

Repeat the layers and garnish with more of the cookie crumbs and some chocolate shavings.

5

TIP: You can make the salted caramel the day before and assemble the custard cups a few hours before serving – store in the fridge.

For the Salted Caramel:
6

Combine all the ingredients, stir to dissolve and cook up to 111˚C (use a sugar thermometer) OR (take a little of the sauce when you think it’s ready and spoon it into cold water to check the consistency).

7

Add the salt once cooled (fold it into the caramel).

8

You can store the left-over salted caramel in the fridge for up to one month.