Cornstarch (one third of a cup)
Powdered milk (1 cup)
Caramel cream (2 cans)
Chantilly cream (1 sachet 75 grams)
Milk (1 liter)
We add it and stir the mixture
Cream (1 can 125 grams)
We put it on the fire with continuous stirring until it boils
We put it directly on top of the caramel
We leave it to cool at room temperature and then in the refrigerator for a whole night
Its shape after cooling
The cup used in the recipe has a capacity of 250 ml
