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Categories:Viewed: 34 - Published at: 7 years ago
Ingredients
- 12 egg yolks
- 1 can sweetened condensed milk
- 250 ml fresh milk
- 1 tsp vanilla extract
- 2 tsp to 3 teaspoon coffee espresso, according to your taste
- 100 grams brown sugar
- 60 ml water
Method
- Preheat the oven to 160AsC (325AsF).
- Combine sugar and water in a saucepan.
- Bring to a boil and stir continously until the syrup turns golden brown.
- Pour the syrup into molds, making sure the mold surface is well covered and allow the syrup to harden.
- Combine all the custard ingredients thoroughly in a large mixing bowl.
- Pour gently into the caramel molds.
- (We can use one large baking mold or 8 small baking molds.)
- Cover the molds with aluminum foil; place in a "bain-marie" or place the molds in a pan with enough water to submerge the molds halfway.
- Bake in the oven for 1 hour until the mixture becomes hard and firm.
- Let it cool.
- Refrigerate for at least 3 to 4 hours.
- Before serving, let a knife run along the edge of the mold to loosen the caramel syrup.
- Put into a serving dish; serve, share and enjoy!
- My friends recipe... my recipe pictures!
