WKND - - Kitchen Classics -


• 1 tbsp but­ter • 2 tbsp al­mond slices • 4 cup full cream milk • 2 tbsp con­densed milk • 1 cup cream • 1 but­ter al­mond crois­sant • 1 tsp vanilla su­gar • 4 tbsp su­gar, or more as per taste • 8- 10 straw­ber­ries, finely sliced


Heat the but­ter and toast the sliced al­monds; re­move and keep aside.

Boil both the full cream milk and the con­densed milk in the same pan and add cream. Sim­mer for 10 min­utes.

Break the crois­sant into pieces and add to the boiled milk.

Cook for 3- 4 min­utes and add both the sug­ars.

Cook for 5 mins more and re­move from heat.

Top with al­monds and straw­ber­ries. Serve warm or cold.

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