| Carbohydrates | 17.7 g |
| Energy | 112.5 kcal |
| Fats | 3.7 g |
| Protein | 2.3 g |
| Saturated Fats | 1.9 g |
| Sodium | 83.8 mg |
-
Total
92 -
difficulty
Easy -
Cost
Éclair Cups
Utensils
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Spoon
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Oven
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Muffin Pan
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Pastry Bag
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Plastic Wrap
Ingredients
Portions: 24
- 1 Pack Prepared Sugar Cookie Mix (thawed)
- 2 Tablespoons Custard Powder
- 2 1/2 Cups CARNATION® Full Cream Evaporated Milk 330ml Carton
- 3 Tablespoons Granulated Sugar
- 1/2 Cup Chocolate Frosting
Instructions
- 1.Preheat oven to 350°F (180°C).
- 2.Divide cookie dough into 24 1-inch balls. Then place the balls of dough into mini muffin trays. Use the bottom of a shot glass or your fingers to press the dough into a cup shape.
- 3.Bake for 8-10 minutes until cookie cups are light golden colour. Remove from oven and allow to cool completely before removing cookies from baking pan to prevent breaking.
- 4.In a medium heavy bottom pot over medium heat, whisk custard powder into 1 cup of Evaporated Milk to dissolve any lumps. Add remaining Evaporated Milk and sugar. Stirring constantly to prevent lumps from forming. Cook until custard has thickened.
- 5.Place custard in refrigerator to chill press plastic wrap onto surface of custard to prevent skin from forming.
- 6.When custard is cold, spoon custard into each cookie cup.
- 7.Then pipe chocolate frosting onto each cup to finish.
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