Mini Sawine Custard Cups
- 0 people already cooked this dish.
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Total: 43minPreparation: 43min
- Portions: 12
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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Line mini cupcake tins with holders and preheat oven to 350°F/180°C
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In a food processor blend Granola and slowly pour butter to combine.
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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.
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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
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In a pot combine 3 cups Evaporated Milk, Coconut Milk Powder, Condensed Milk and cinnamon until it comes to a boil.
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While mixture is coming to a boil, combine ¼ cup Evaporated Milk and 4 tablespoons of custard and set aside.
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Add vermicelli noodles to the boiling milk mixture and lower to a simmer. Allow noodles to cook for 5-7minutes or until tender.
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Once noodles are cooked, add custard mixture to the milk and stir until it thickens
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Remove from heat and allow to cool.
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Mix in toasted almonds and spoon mixture into granola cups.
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Serve cold, topped with whipped cream maraschino cherries and toasted coconut.
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