Cream Caramel

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Ingredient
  • 1can condensed milk
  • 1can water
  • 1tsp vanilla
  • 8 eggs
  • 01cup of sugar
  • 1/4cup of water


Method
  1. Place heavy bottom pan on low heat & add 01 cup of sugar and 1/4 cup of water
  2. Stir until sugar syrup turns golden brown
  3. Remove it from the pan and pour it to a heat proof bowl or a pan (which can be un-molded)
  4. Beat the eggs until frothy
  5. Blend condensed milk, water and vanilla in a bowl and add the beaten eggs and beat well
  6. Strain the mixture into the heat proof bowl or the pan with sugar syrup


Stove-top directions:
  1. Tie the edge of the bowl with plastic wrap, oil paper or aluminum foil
  2. Keep deep bottom saucepan with water about 3 inches high.
  3. Boil till set (approx. 30-45 minutes)
  4. (Make sure you have enough water if not re-fill with boiling water if needed.)
  5. Check after 30 minutes whether its’ done


Oven directions:
  1. Preheat the oven 190C
  2. Cover the bowl with aluminum foil.
  3. Take a large pan cover it with water about 1 inch high. Bake at 190C for 30 – 50 minutes
  4. (Always keep the baking tray with water. If it evaporates, add more water)
  5. Check after 45 minutes whether its’ done


Leave the bowl to cool down and put in the refrigerator (preferably over night or 3 – 6 hours)

Tips:
  • You can put the caramel and mixture in to separate small heat proof pudding cups and do the same



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