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Mini Sawine Custard Cups

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  • Total: 30min
    Preparation: 30min
  • Portions: 12.00
  • Difficulty: Intermediate

Utensils

  • Oven
  • Muffin Pan
  • Hand Held Blender
  • can
  • Spoon

Ingredients

  • 1 1/2 Cup FITNESS® Granola Oats and Honey 300g Resealable Bag
  • 1/4 Cup Butter Melted
  • 3 1/4 Cups CARNATION® Full Cream Evaporated Milk 330ml Carton
  • 1 Pack Maggi Coconut Milk Powder Mix 25G Pouch
  • 1/2 Cup Nestlé Sweetened Condensed Milk 395G Tin
  • 1 Stick Cinnamon Powder
  • 4 Tablespoons Egg Custards, Dry Mix
  • 2 Ounces Vermicelli Parched
  • 1/4 Cup Nuts, Almonds Toasted
  • 1 Bottle Whipped Cream
  • 1/4 Cup Maraschino Cherries Chopped
  • 1/4 Cup Coconut Toasted

Instructions

    1. Line mini cupcake tins with holders and preheat oven to 350°F/180°C

    2. In a food processor blend Granola and slowly pour butter to combine.

    3. Remove this mixture from the processor and fill mini cups with granola mixture, pressing it up onto the sides to create a cup for the pudding.

    4. Bake for 5 minutes or until the edges become golden brown, remove from the oven and allow to cool. Place in the refrigerator to set.

    5. In a pot combine 3 cups Evaporated Milk, Coconut Milk Powder, Condensed Milk and cinnamon until it comes to a boil.

    6. While mixture is coming to a boil, combine ¼ cup Evaporated Milk and 4 tablespoons of custard and set aside.

    7. Add vermicelli noodles to the boiling milk mixture and lower to a simmer. Allow noodles to cook for 5-7 minutes or until tender.

    8. Once noodles are cooked, add custard mixture to the milk and stir until it thickens.

    9. Remove from heat and allow to cool.

    10. Mix in toasted almonds and spoon mixture into granola cups.

    11. Serve cold, topped with whipped cream maraschino cherries and toasted coconut.

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