Ingredients
12 cup granulated sugar
12 teaspoon fresh lemon juice
14 cup water
1 13 cups all-purpose flour
1 teaspoon baking powder
18 teaspoon salt
12 cup butter, softened
1 large egg, lightly beaten
1 egg yolk
1 teaspoon vanilla extract
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Preheat oven to 350F; line muffin tins with paper liners; set aside. In make the caramel syrup, place sugar and lemon juice in a small heavy pan and stir until the lemon juice is distributed throughout -- Place over moderate heat without stirring until the sugar begins to melt. When the first signs of smoke appears, begin stirring the melting sugar with a large metal spoon. Continue stirring occasionally, so the sugar will melt and caramelize evenly. When most of the sugar is melted, lower the heat.continue cooking till the caramel is light amber and frothy. Don't be alarmed if it smokes, Don't let it burn. Just before the caramel is light amber, bring the water to a boil in a small pan. When the caramel is cooked, add the water all at once. When the syrup comes to a full boil, remove from heat and transfer to heatproof cup. You should have 1/2 cup of syrup. Let cool. Whisk dry ingredients together. in another bowl, beat butter till light and fluffy.gradually beat in sugar, lower mixer to medium. Beat in egg, egg yolk, and vanilla. Beat in flour with caramel syrup and sour cream just until blended. Spoon into paper lined tins. Bake until tops are firm, about 20 minutes. Cool in muffin tins on wire rack.
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Achievable elevated desserts — laminated doughs, cakes, custards
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Filipino caramel custard mix — denser and richer than crème caramel
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