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.
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Add your own magical secret to this creamy recipe with Rainbow