16 cashewnut / butter cookies
3 1/2 cups milk
1 1/2 cups sugar
7 tbsp custard powder
2 tbsp butter

Custard Crunchie

1. Dip the cookies into warm vanilla custard and place them side by side to form a biscuit log. Then refrigerate for at least 20 minutes to set.

1. Boil 3/4 cup milk with sugar. To the remaining 1/4 cup milk add custard and cocoa powder. Remove boiling milk from flame and gradually add the custard-cocoa milk mixture.
2. Stir it over a medium flame and gently pour, while still hot, over the biscuit log.
3. Then refrigerate once again for at least 10 minutes. Garnish with nuts or cherries and serve with the remaining custard.
   Serves: 4-6