An amazing combination of cream cheese, condensed milk and caramel
Mix with the breadcrumbs with the butter.
Spread it in a tray with baking paper
Place it in the freezer.
Add the sugar in a saucepan over medium heat and without stirring, wait for the sugar to melt for about 7 minutes. Stir and after about 3 minutes add the butter, milk, vanilla and salt.
Stir constantly and after boiling it for 1 minute, remove from the heat.
In a saucepan pour all the ingredients of the cream except the butter, mix them very well and then place on the stove to heat. As soon as it starts to boil, turn it off and add the butter.
Pour the cream into the tray above the base and let it cool.
Pour the caramel over the cold cream and place in the fridge for at least three hours.
For the base
200 g of bread crumbs
150 g melted butter
For the cheese creme
800ml sweetened condensed milk
75 g custard powder
50 g butter (room temperature)
600 g cream cheese
100 ml cream
For the caramel sauce
150 g butter (room temperature)
250 g sugar
200 ml cream
½ tsp salt
1 tsp vanilla extract