Crème Caramel with Candied Walnuts
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INGREDIENTS
- 16-17 ladyfingers
- 2 boxes (2x120g) crème caramel powder mix with caramel sauce
- 7 cups milk
- 6-8 pieces candied walnuts
METHOD
- Rinse the candied walnuts well to remove the syrup. Slice them. In an oblong mold, pour the caramel sauce and spread it evenly.
- Arrange 2 rows of sliced walnuts over the entire base of the mold.
- Next, add a layer of ladyfingers, then more candied walnuts on top, and another layer of ladyfingers.
- Heat the milk and add the crème caramel mix. Remove the cream from the heat and slowly pour it into the mold with a ladle.
- Once it cools, place it in the refrigerator to chill and set. Serve it by inverting it onto a platter.
