Toffee cream pot


(makes 6 pots)
1 cup of toffee
1 1/2l of soya milk with a drop of vanilla extract
1 cup of brown sugar
1/2 cup of potato starch

Put the 6 little pots in the freezer.
In a bowl, mix the potato starch, with 6 tbsp of milk.
Bring the rest of the milk to boiling point.
Add the potato starch mixture, the toffee and stir vigourously.
Take the pots out of the freezer.
Pour in 6 little pots.
Store for pots for ten minutes in the freezer.
Then put the pots in the fridge.
Serve when cool.

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One Response to “Toffee cream pot”

  1. Spicy Indian courgette dish, toffee pudding « Experiments in dessertarian cooking Says:

    […] Dinner -Courgette and pea (Indian style dish) -Rustic tomato sauce -Steamed rice balls coated with sesame seeds -Little toffee cream […]


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