Cream caramel
- 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.
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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.
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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.
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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.
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Cover the loaf pan tightly with aluminum foil.
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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.
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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.
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Flip caramel cream on the plate and serve it.
Nutrition Facts
Per Serving:
292 Kcal
Full NutritionShare your dish!
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