Choco Cashew Custard Cup

Ingredients

• 6 pcs Gardenia Chocolate Muffin
• 1/2 cup Cashew (half crushed, half whole)
• 1/2 cup Condensed Milk
• 3 pcs Egg Yolk

Procedure

• In a pot, add condensed milk and egg yolk.
• Cook over low heat and mix until the mixture thickens.
• Turn the heat off and add the crushed cashews, mix well.
• Starting with a Gardenia Chocolate Muffin, use a spoon to scoop out the middle of the muffin. (Don’t go all the way down, just around an inch is perfect)
• Fill the middle of the muffin with the cooked condensed mixture. Top with whole cashews
• Optional: Chill in the fridge for 30 minutes or until chilled.
• Transfer to a plate / platter
• Serve and enjoy!