Caramel Custard Cream

1. 1

   Put the A) ingredients in a heatproof bowl and whisk until fluffy.

2. 2

   (To substitute sifting them, but you can sift them instead if you like.)

3. 3

   Stir in 50 ml of milk, then add the egg yolk and mix.

4. 4

   Stir in the remaining 130 ml of milk.

5. 5

   Add the caramel sauce and mix.

6. 6

   Strain the mixture once.

7. 7

   Microwave for 2 minutes, then whisk it.

8. 8

   Microwave for another minute, and mix well.

9. 9

   (I used a 700 W microwave.)

10. 10

    Add and mix the B) ingredients to finish.

11. 11

    Cover the surface of the cream with cling film and let cool.

12. 12

    It will set on the thick side.

13. 13

    Adjust the thickness depending on what you are making.

* Per serving · 4 servings · Values may vary.

No additional tips available.