So I just found out the difference between butterscotch and caramel. Butterscotch is made with brown sugar while caramel is made with granulated sugar. You can make this with either but obviously I recommend butterscotch- but your choice.
For the base:
- Custard powder 1/4 cup
- Milk 4 cups
- Caramel sauce
- Graham crackers or any other cookie for the base*
- Caramel sauce
- Half a cup of sugar
- 3 tbsp. of butter
- peanuts or nut of choice**
- Line your dish with the cookies or graham crackers. If you wish you could take it up the sides of the dish too instead of just the bottom, but I wouldn’t recommend that since it would be hard to cut through it.
- For this recipe you need 1 and a half batch of my caramel sauce recipe so prepare that before moving on to the custard since it needs to cool. I’ll link the recipe below.
- Next prepare your custard. I used vanilla custard powder; you can use any but this one probably works the best. Save a bit of the milk and add the rest to a pan.
- Dissolve the custard powder in the reserved milk and add it to the boiling milk
- Stir vigorously and add 1 batch of the caramel sauce. If you want your custard sweeter, add more sugar or decrease the amount of caramel.
- Cover the custard with cling film touching the surface and let it chill.
- Grease a silicon or a metal tin or plates lightly.
- Now melt the rest of the sugar. Once its melted, add the butter. Now stir in nuts of choice and immediately pour onto your greased surface.
- Once it has cooled crush the praline into pieces in sizes of your choice.
- Now we can start assembling.
- Spread the remaining half batch of caramel onto the cookies.
- Pour in your chilled custard and evenly spread.
- Finally garnish with the crushed praline.
- Serve chilled.
*You can sub the graham cracker with any cookie of your choice.
**You can also sub the peanuts with nuts of your choice. Also add as many nuts as you want there is no fixed measurement for this.
Instead of using custard you can use whipped cream. Also you can stir in some of praline into the cream/custard. If you are using whipped cream, you can stir in a bit of the caramel sauce; not a whole batch. Also, add vanilla.
Image credit: Cook with Lubna.
LINK TO CARAMEL SAUCE METIONED ABOVE: