- 1/4 cup heavy cream; cold
- 1 teaspoon Sugar
- 2 tablespoons Butter
- 1 ounce white chocolate chips
- 1 tortilla; flour
- granulated sugar; to sprinkle
- whipped cream
Combine 1/4 cup of the heavy cream and the teaspoon of sugar. Whip until soft peaks form, taking care not to over whip. Keep chilled until ready to serve.
Place the white chocolate in an Easy-Bake Oven pan. Add remaining 1 tablespoon cream, then bake for 5 minutes.
Remove the pan from the oven, and stir or whip to combine the melted white chocolate and the cream. Transfer into a warming tray, and let sit atop the oven.
Put the butter in a second warming tray, set atop the oven, and let the butter melt.
Place an Easy-Bake Oven pan upside down, directly on top of the tortilla, and cut around the perimeter of the pan to form a smaller tortilla the exact size and shape of the pan. Repeat, so you have two tortillas.
Using a pastry brush or paper towel, butter the inside of the Easy-Bake Oven pan. Press a tortilla into the pan, then brush the top of the tortilla completely with melted butter. Sprinkle sugar over the tortilla, as you would for cinnamon toast.
Bake in Easy-Bake Oven for 10 minutes, until crispy and golden. Remove from the oven, top with the white chocolate sauce and whipped cream and serve.
Makes 2 Servings
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