| Ingredient | Method |
60g white chocolate coins 1 B egg yolk 1tbsp butter 180g full milk, divided use 20g corn flour 16g oreo vanilla cookie cream 1tsp vanilla essence | 1. In a pot over low heat, combine egg yolk, 160g milk and cornstarch. 2. Turn the heat up to medium-high, whisking constantly to prevent any lumps. 3. Once the mixture turns to a thick texture, remove from heat. 4. Quickly add the butter, vanilla ess and cookie cream, stirring until smooth. Set aside. 5. Microwave white chocolate and 20g milk few seconds until completely melted. 6. Pour the melted white chocolate into the cream mixture and stir until well combined. 7. Allow to cool before use. |
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