Caramel Muhalabiya
Ingredients
4 sheets puff
Caramel
1/2 cup sugar
2 tbsp water
1/4 cup cream
20g butter
Muhalabiya
3 cups milk
4 tbsp corn flour
1/3 cup sugar
Method
Preheat the oven to 180°C/350°F.
Place the puff pastry sheets on a baking sheet lined with baking paper.
Bake for around 15 min or until golden.
In a saucepan, boil the sugar and water, and allow the sugar to turn a dark amber color.
Add the butter, and boil for 1 min.
Add the whipping cream. Allow the caramel to cool down.
In a saucepan, add the milk, cornstarch, vanilla, and sugar.
Whisk on low heat until it thickens.
In ramekins, add one layer of the muhalabiya, caramel, and crushed puff pastry. Add a layer of the muhalabiya and caramel again.
Refrigerate for 3 hours.
Top with the remaining crushed puff pastry when ready to serve.
