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  • Teacake 450 g
  • Milk 1 l
  • Sugar 125 g
  • Choclate Chips 125 g
  • Coffee 25 g
  • Whipped Cream 450 ml
  • Cocoa powder, for garnishing 15 g
  1. Preparation:

    • Make 1/4 inch thick cake slices and place in a deep serving dish.
    • Bring milk to boil and add sugar. Allow it to simmer for a few minutes.
    • Mix Rafhan Vanilla Custard with 1/4 cup of water and add to milk along with chocolate chip & coffee.
    • Cook for few minutes till it starts to thicken. Pour over cake and let it cool on room temperature.
    • Using a piping bag to cover the custard with whipped cream.
    • Refrigerate for 3-4 hours before serving.
    • When ready to serve, sprinkle cocoa powder using a fine strainer and top it with Carte D'or Chocolate Topping.