Caramel pudding with meringue puffs

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3.9 16
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 10
  • 150 g Soft caramels Cream Toffees (e.g. Cream Muh-Muhs)
  • 150 g Whipped cream
  • 2 Eggs (size M)
  • 1 litre Milk
  • 150 g Sugar
  • 2 packages Pudding powder "Vanilla flavor" (for cooking)
  • 200 g Schmand
  • 150 g Milk chocolate
  • 1 TEASPOON Lemon juice

Directions

  1. 1

    Roughly chop the sweets. Warm the cream in a small pot (must not boil), add the sweets and dissolve in the warm cream while stirring. Takes a while). Remove from the hotplate. Pour into a mixing bowl and chill for about 4 hours. Then leave to stand at room temperature for approx. 30 minutes.

  2. 2

    Separate eggs. Cover the egg whites and chill them. Whisk yolks. Put 150 ml milk into a small bowl. Boil up the rest of the milk in a pot. Add 50 g sugar and pudding powder to the 150 ml milk set aside, mix well. Stir into the boiling milk, bring to the boil and simmer over a low heat for about 1 minute while stirring.

  3. 3

    Take it off the stove. Stir 2-3 tablespoons of the pudding mixture in small portions into the egg yolks. Then stir into the hot pudding and stir well. Pour the pudding into a mixing bowl. Stir in sour cream. Let it cool down and stir several times.

  4. 4

    Finely grate the chocolate. Whip cream topping with the whisks of the hand mixer until creamy. Fold into streaks under the cooled pudding. Layer the pudding mixture and a thin layer of chocolate in a dessert bowl. Chill for about 1 hour.

  5. 5

    Beat the egg whites and lemon juice with the whisks of a hand mixer until stiff. Let 100 g sugar trickle in. Beat until a shiny, firm meringue mass is formed. Pour into a piping bag with a large perforated spout and squirt tuffs onto the dessert. Carefully scorch with a kitchen gas burner. Serve immediately.

Nutrition Facts

KCAL
410 kcal
CARBS
48 g
FATS
21 g
PROTEINS
8 g