CREAM CARAMEL

CREAM CARAMEL

INGREDIENT

Ø  120 GM CASTOR SUGAR

Ø  2 TBSP WATER

Ø  3 NOS EGG

Ø  400 ML MLIK

Ø  30 GM CASTOR SUGAR

Ø  ½ TSP VANILLA ESSENCE

METHOD

1.       HEAT 120GM SUGAR IN HEAVY SAUCEPAN OVER LOW HEAT UNTIL MELTED AND GOLDEN BROWN. ADD IN WATER. POUR IMMEDIATELY INTO CUSTARD CUPS; COOL.

2.       IN A MEDIUM BOWL, COMBINE ALL INGREDIENTS, STIR UNTIL THE SUGAR DISSOLVES. STRAIN AND REMOVE AIR BUBBLES. POUR INTO CUSTARD CUPS. PLACE THE CUPS IN A BAKING PAN AND FILL THE PAN WITH HOT WATER.

3.       BAKE UNTIL THE CUSTARD IS SOFT SET IN THE CENTER, CHILL.