Summary

Ingredients

• 850 ml milk
• 240 g suar
• 150 ml whiskey, Irish (40%)
• 2 packs pudding powder, vanilla for 1/ liter each
• 50 g hazelnuts, cut into flakes
• 1 teaspoon butter or margarine
• 200 g whipped cream
• oil

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Instructions

1. Boil 750 ml milk and 100 ml water. Caramelize 200 g sugar in a saucepan, deglaze with milk and bring to the boil. Whisk the rest of the milk, whiskey and custard powder together. Pour into the caramel milk and bring to the boil briefly.
2. (ATTENTION: The milk foams up a lot, when pouring into the pot ==> risk of boiling over). Let cool down.
3. Caramelize the remaining sugar. Stir in nuts and fat, spread on a piece of oiled aluminum foil and allow to cool. Whip the cream until stiff, pour onto the pudding. Sprinkle with brittle.