Cherry creme caramels
2 tbs, toasted
Nestle Soleil Crème Caramel
reduced-fat vanilla custard
1 cup(s), (250ml)
Cherries, pitted, frozen
200 g, thawed
50 g, (butternut), crushed
- Preheat oven to 180°C or 160°C fan-forced. Spread almonds on a small baking tray and bake for 3–4 minutes or until toasted. Cool.
- Scoop custard layer from each tub of Nestlé® Soleil Crème Caramel into a small bowl. Add vanilla custard and whisk until combined. Reserve caramel sauce.
- Divide cherries among four 1-cup (250ml) capacity serving glasses or bowls. Spoon half the custard mixture over cherries. Sprinkle with biscuit and top with remaining custard mixture.
- Spoon reserved caramel sauce into centre of each glass and sprinkle flaked almonds around the edge. Refrigerate for 10 minutes. Serve.