Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 liter whole milk
- 6 tablespoon sugar
- 2 packs vanilla pudding, for cooking
- 1 bottle Cremefine
- 2 packs shortbread (s)
- 6 tablespoon milk
- 220 g powdered suar
- 50 g butter, melted
- 3 tablespoon cocoa powder
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Cook the vanilla pudding according to the instructions and let it cool without the skin. The best way to do this is to cover the cooked vanilla pudding with cling film so that the film has contact with the pudding. Beat Cremefine and fold into the cooled pudding.
- Take a baking dish or several small crème brûlée molds and start layering, biscuit first. The last layer should be a thin layer of cream. Then mix the milk, powdered sugar, cocoa powder, butter and salt and put on top last.
- It is best to let it steep overnight or at least until the shortbread biscuits are soft.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below