Cream caramel

4 Ratings4 Reviews
  • 20-40 mins
  • 4 Servings
  • 292 Kcal

This classic dessert is known by so many names and made across the globe. try it today with rainbow milk.

  • Stir together the sugar and ¼ cup water in a small heavy saucepan. Bring to boil over medium-high heat and cook until the mixture begins to turn golden. Pour the caramel into a mini loaf pan. Set the loaf pan aside.

  • Whisk the eggs and yolks in a large bowl until combined. Add the Rainbow sweetened condensed milk, Rainbow evaporated milk, whole milk, vanilla, and salt and whisk until incorporated. 

  • Strain the mixture through a fine-mesh strainer into a large bowl to remove any bits of egg, then pour the strained custard into the loaf pan over the caramel.

  • Cover the loaf pan tightly with aluminum foil.

  • Pour hot water around the loaf pan until it reaches about halfway up the sides of the loaf pan. Bake at 148°c for 40 minutes. 

  • Carefully remove the pans from the oven. Remove the foil and Cover tightly with plastic wrap and chill in the fridge overnight or up to 4 days.

  • Flip  caramel cream on the plate and serve it.

Nutrition Facts

Per Serving:

292 Kcal

Full Nutrition

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Add your own magical secret to this creamy recipe with Rainbow

Reviews & Ratings

4 Ratings4 Reviews

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ZAP

Robin

I loved it! It was delicious.

Kiran

I tried many recipes but this one is just WOW...