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CARAMEL DESSERT

By goGreen | September 28, 2011
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Ingredients

For firm ingredients you might want to use the INPhO weight calculator. For liquid ingredients the volume table could be useful.

Utensils

Preparation

PLACE THE BREAD TIN IN THE FREEZER BEFORE STARTING THE RECIPE.

  1. Heat the milk in a saucepan, stirring continuously to prevent the milk from burning on the bottom of the saucepan.
  2. Mix the sugar with a little water. Heat in a separate saucepan until all the sugar has dissolved and the mixture is like syrup. Stir the mixture continuously whilst heating to prevent the bottom from burning.
  3. Add a little hot milk to the sugar syrup. Gradually add the remainder of the milk and mix until all the sugar syrup has dissolved.
  4. Mix the starch with enough cold water to form a smooth paste.
  5. Add the starch paste to the sugar and milk mixture. Stir continuously to prevent any lumps forming.
  6. Beat the eggs together in a glass. Remove the saucepan from the stove and add the beaten eggs. Mix well.
  7. Heat the mixture for 4 -5 minutes.
  8. Pour the mixture into a pre – cooled bread tin.
  9. Place the dessert in a refrigerator for at least three hours before eating.

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