1. Prepare the required ingredients;
2. Put 150 grams of milk, 225 grams of whipped cream, 45 grams of condensed milk and 15 grams of cornstarch into the milk pot, heat it on a low fire, and keep stirring during the heating process, because the starch tends to stick to the bottom;
3. When the cream is boiled until it becomes thicker, turn off the heat. It does not need to be too thick. Use a spatula to pick up the cream and a thin layer will hang on the spatula;
4. Pour 75 grams of Evovar white chocolate into the cream paste, melt the white chocolate with the remaining temperature, and stir evenly; you can sieve it, it will be more delicate and smooth; (the picture is slightly thicker, so I was lazy and did not sieve it. It seems that the finished product is fine)
5. Grind 2 caramel biscuits into large granules and pour them into the cream paste and mix well;
6. Prepare a rectangular pound cake mold and place it on baking grease paper;
7. Pour the cream batter into the mold and freeze it in the refrigerator for at least 6 hours;
8. After taking it out, use a knife to cut and assemble the caramel biscuits, and then put them in the refrigerator for more than half an hour to shape. "Dense mellow and sincere confession of the "white" season."
Tips:1. Be sure to heat the milk paste on a low heat, and stir constantly to avoid muddy bottom;
2. Pour the cream paste into the mold and freeze it in the refrigerator for at least 6 hours. After the assembly is completed, it needs to be frozen for more than half an hour to achieve the finalizing effect.
