Ingredients
8 eggs
1 quart milk
1 ounce butter
1 tablespoon vanilla (or banana extract if available)
1/2 cup sugar
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Stainless saucepan for sauces, reductions, emulsifications
Brazilian-made tri-ply — excellent heat control for sauces
Filipino caramel custard mix — denser and richer than crème caramel
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
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Stainless saucepan for sauces, reductions, emulsifications
Brazilian-made tri-ply — excellent heat control for sauces
Filipino caramel custard mix — denser and richer than crème caramel
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
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Beat eggs, milk until mixture is frothy. Add melted butter and extract. Melt 1/2 cup SUGAR and burn to caramel stage. Rotate the pan to spread caramel all around the sides. Beat the egg mixture again. Pour it quickly into the cake pan. Cover the pan with aluminum foil which has been well buttered on the under side. Place the pan in a larger pan half filled with water (as you would do a custard). Bake at 350' for 30 minutes. Remove cover and test with a silver knife (when it comes out clean, custard is done). Chill until thoroughly cold. Turn the CARAMELA out onto a 10 to 12-inch platter. Garnish with MARASCHINO or CANDIED CHERRIES on top and sides.