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Delicious with ice cream or just by itself

Cypriot Creme Charlotta
QUANTITY : About 15 cookies
PREP TIME : 10 mins
COOL IN FRIDGE : 2 hrs
DIFFICULTY : Easy
Lets make this Delicious Dessert!
Ingredients
- 1 Glass of Syrup
- 1 small Greek coffee cup of Cognac with Rosewater
- Sponge Fingers to cover a layer in your dish/Pyrex
- 1 Litre of Milk
- 4 tablespoons of Sugar
- 2 ½ table spoons of Pastry Flour
- 2 ½ table spoons of Cornflour
- 3 large Egg Yolks
- Vanilla
- Syrup sweet to put on top of the Sponge fingers
- Roasted Almonds
Method
Firstly, chop up your almonds and then toast them in the oven, take out and leave to cool.
Put the Syrup into a bowl and add the Cognac and Rosewater, then mix.
Dip the Sponge fingers into the Syrup and place back into your dish/Pyrex. Add extra Syrup on top if needed. Then add diced pieces of syrup sweet on top of the Sponge fingers.
Next sprinkle some of the toasted nuts on top. To the cold milk add the flour, cornflour and mix well.
Then add the sugar and mix. Next add the egg yolks and mix very well.
Heat the mix and keep stirring till it does not stick. After 5-6 mins it starts to thicken and remove from the heat.
Chill in Fridge till ready to be eaten and enjoy !
Notes
Gluten free. No flour used. Made with 100% ground almonds. Contain eggs and sugar.

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