LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
24
04 HR(S) 10 MINS
25 MINS
03 HR(S) 45 MINS
INGREDIENTS
1 pack (133g) chocolate sandwich biscuits
5 tbsp NESCAFÉ Ricoffy
5 tbsp corn flour
½ tin (192.5g) NESTLÉ Full Cream Sweetened Condensed Milk
½ cup cream
Serving suggestion:
NESCAFÉ Ricoffy
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
1. Line a 24-hole mini muffin tray with cupcake liners.
2. Place the biscuits in a large resealable plastic bag. Using a rolling pin, crush until fine.
3. Add the crushed biscuits to a heatproof bowl and microwave in 30 second intervals until the filling has melted. Add 2 tablespoons of water and stir to combine.
4. Divide the mixture between the cupcake liners. Using the back of a spoon, press the mixture down firmly in each to form a crust. Refrigerate while you prepare the filling.
5. Using a hand mixer, in a large heatproof bowl, whisk together the corn flour with ¼ cup cold water. Add 4 tablespoons of the NESCAFÉ Ricoffy granules and reserve the rest. Add the NESTLÉ Full Cream Sweetened Condensed Milk and 1 cup of boiling water. Whisk until smooth.
6. Microwave the mixture on high for 2 minutes. Whisk to remove any lumps. *Chef’s Tip: For testing we used a 900W microwave.
7. Microwave for a further 4 minutes. Whisk after every minute to ensure a thick and lump-free custard. Set aside to cool for 45 minutes. *Chef’s Tip: Add a splash of water to thin out the custard if needed!
8. Whip the cream until stiff peaks form.
9. Mix half of the cream through the cooled custard along with 2 tablespoons of water until smooth. Using a large spoon, fold in the rest of the cream to lighten the mixture.
10. Spoon the mixture into a piping bag and pipe the mixture over the biscuit bases. *Chef’s Tip: Make your own piping bag by cutting off the corner of a resealable bag!
11. Refrigerate for 3 hours until set.
Mocha Custard Cups
LEVEL:
MEDIUM
SERVES:
24
TOTAL TIME:
04 HR(S) 10 MINS
PREP TIME:
25 MINS
COOK TIME:
03 HR(S) 45 MINS
Mocha Custard Cups
INGREDIENTS
1 pack (133g) chocolate sandwich biscuits
5 tbsp NESCAFÉ Ricoffy
5 tbsp corn flour
½ tin (192.5g) NESTLÉ Full Cream Sweetened Condensed Milk
½ cup cream
Serving suggestion:
NESCAFÉ Ricoffy
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
1. Line a 24-hole mini muffin tray with cupcake liners.
2. Place the biscuits in a large resealable plastic bag. Using a rolling pin, crush until fine.
3. Add the crushed biscuits to a heatproof bowl and microwave in 30 second intervals until the filling has melted. Add 2 tablespoons of water and stir to combine.
4. Divide the mixture between the cupcake liners. Using the back of a spoon, press the mixture down firmly in each to form a crust. Refrigerate while you prepare the filling.
5. Using a hand mixer, in a large heatproof bowl, whisk together the corn flour with ¼ cup cold water. Add 4 tablespoons of the NESCAFÉ Ricoffy granules and reserve the rest. Add the NESTLÉ Full Cream Sweetened Condensed Milk and 1 cup of boiling water. Whisk until smooth.
6. Microwave the mixture on high for 2 minutes. Whisk to remove any lumps. *Chef’s Tip: For testing we used a 900W microwave.
7. Microwave for a further 4 minutes. Whisk after every minute to ensure a thick and lump-free custard. Set aside to cool for 45 minutes. *Chef’s Tip: Add a splash of water to thin out the custard if needed!
8. Whip the cream until stiff peaks form.
9. Mix half of the cream through the cooled custard along with 2 tablespoons of water until smooth. Using a large spoon, fold in the rest of the cream to lighten the mixture.
10. Spoon the mixture into a piping bag and pipe the mixture over the biscuit bases. *Chef’s Tip: Make your own piping bag by cutting off the corner of a resealable bag!
11. Refrigerate for 3 hours until set.