Add 750 ml milk (3.5 cups) and 1 sachet Kenton Damla Gummy Custard to the pot and mix. Cook over medium heat until dark. Get the custard you cooked from the stove. Slice the muffins and share them in the cups. Pour the gummy custard on the drops. Sprinkle pomegranate seeds. Add 500 ml milk (2 and a half cups) and 1 sachet Kenton Chocolate Chestnut Sauce in a separate pot and mix. Cook over medium heat until dark. Take the thickened sauce on the stove. 5 minutes intermittent stirring and make the first temperature go away. Roll the chocolate chestnut sauce over the cups you prepared. Finally, sprinkle the pomegranate seeds on the refrigerator for 2 hours and serve it.
Enjoy your meal.

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