Ingredients (Toasted Marshmallow Creme Patisserie)

• 7oz mini marshmallows
• 2 cups Anchor Full Cream Milk Powder
• 1 tsp vanilla bean paste
• 2 large eggs
• 4 large egg yolks
• 1/4 cup cornflour or cornstarch
• 1/4 cup plain flour
• 1/3 cup sugar

Ingredients (Cheesecake Shot)

• 250g digestive biscuits
• 100g butter, melted
• 1 vanilla pod (2 tsp vanilla extract will work too)
• 600g cream cheese
• 125g icing sugar
• 284ml Anchor Full Cream Milk Powder in 1 cup of water

Directions (Toasted Marshmallow Creme Patisserie)

1. Line a baking sheet with a piece of lightly greased foil and spread the marshmallows out on it in a single layer, place under the grill and toast marshmallow until golden brown
2. Place the milk and vanilla in a heavy bottomed saucepan and heat until almost boiling. Meanwhile, put the eggs, yolks, cornflour, plain flour, and sugar in a heatproof bowl and whisk together until smooth
3. Gradually add the hot milk, whisking constantly then return the mixture to the pan over medium heat, whisk constantly until it comes to a boil and thickens, cook for at least two more minutes, while whisking, to cook out the flour. remove from the heat
4. Mix some of the toasted marshmallows in the Creme and leave a portion to top the cheesecake shots

Directions (Cheesecake Shot)

1. Put the digestive biscuits into a freezer bag and crush using a rolling pin
2. Place into a big bowl, pour in the melted butter and make sure the biscuits are covered in the butter. Place about one and a half tablespoons of the crushed digestive biscuit mixture at the bottom of each shot glass. Press down to compact the biscuits and chill in the fridge for about an hour
3. Mix together the cream cheese, 100g of icing sugar and vanilla until smooth. Slowly pour in the full cream milk whilst continuing to mix. Divide into the shot glasses and top with the creme patisserie and toasted marshmallow