Instructions
- Once the sugar comes to the boiling level, put the flame off.
- Add butter and mix well.
- Pour it immediately on a baking dish, preferably, a brosil flat dish.
- For making the custard: 1)Separate the egg yolk and white.
- Beat the egg white to fluffy and keep aside.
- Beat the egg yolk and milkmaid together.
- Beat for another 5 minutes.
- Double boil the mixture, till the custard starts to thicken. 8)Pour into the dish in which the caramel has been prepared and kept ready. By now, the caramel will be cool and rock hard.
- Cover the dish with aluminium foil and bake in about 180 degrees for about 30 minutes and reduce to 160 degree about another 20 minutes.
- Once the dish is set, allow it to cool to bring it to room temperature.
- Refigerate it.
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