Cream Caramel
Ingredient
- 1can condensed milk
- 1can water
- 1tsp vanilla
- 8 eggs
- 01cup of sugar
- 1/4cup of water
Method
- Place heavy bottom pan on low heat & add 01 cup of sugar and 1/4 cup of water
- Stir until sugar syrup turns golden brown
- Remove it from the pan and pour it to a heat proof bowl or a pan (which can be un-molded)
- Beat the eggs until frothy
- Blend condensed milk, water and vanilla in a bowl and add the beaten eggs and beat well
- Strain the mixture into the heat proof bowl or the pan with sugar syrup
Stove-top
directions:
- Tie the edge of the bowl with plastic wrap, oil paper or aluminum foil
- Keep deep bottom saucepan with water about 3 inches high.
- Boil till set (approx. 30-45 minutes)
- (Make sure you have enough water if not re-fill with boiling water if needed.)
- Check after 30 minutes whether its’ done
Oven
directions:
- Preheat the oven 190C
- Cover the bowl with aluminum foil.
- Take a large pan cover it with water about 1 inch high. Bake at 190C for 30 – 50 minutes
- (Always keep the baking tray with water. If it evaporates, add more water)
- 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