Mini-Cup sweet with caramel

  • 20 pieces of Pidy Mini-Cup Sweet
  • 20 shelled walnuts
  • 250g milk
  • 80g sugar
  • 3 egg yolks
  • 70g caramel
  • 3 gelatine sheets
  • 250g whipped cream
  • Bring the milk and half the sugar to a boiling point.
  • Whip the 3 egg yolks and the rest of the sugar until thickened.
  • Pour hot milk on the egg mixture and heat to 85°C while stirring continuously, add the caramel, cool to 50°C and add the soakedand drained gelatine.
  • When the mixture is at room temperature, gently add the whipped cream.
  • Pipe into the Mini-Cups and top with shelled walnuts.