Caramel Custard Dessert

Directions

Cake:

• Take a big bowl and beat egg until it becomes creamy. Then add sugar, beat well and add vanilla essence with butter.
• Slowly beat, then stuff all dry ingredients in a separate bowl; flour, salt, baking powder, soda, and cocoa. Then slowly fold this dry mixture into the egg mixture and bake for about 20 minutes in an electric oven.

Caramel sauce:

• Melt 1cup sugar in a nonstick pan without any water.
• When the sugar has caramelized, turn off the flame, add tetra pack cream and mix well, then add the melted chocolate and the sauce is ready.
• Soak prepared chocolate cake in this sauce.
• Layer this soaked cake in a serving dish, and set it in the fridge.

Custard Choco Cream:

• Heat milk in a wok, add comelle and National Vanilla Custard dissolved in little water, and cook until it thickens.
• Remove from heat after it has cooled down, add cream, and melted chocolate, and beat well.
• Check sweetness and add more comelle of you want
• Now pour this mixture over the cake layer, then garnish with caramel sauce, and melted chocolate.
• Serve chilled for best taste.