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1
Beat the egg in a bowl.
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2
Add milk and sugar to a small saucepan and warm on low heat to bring the milk to body temperature and dissolve the sugar.
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3
Add the sugared milk gradually into the bowl from Step 1.
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4
Make sure to continuously stir.
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5
Then, strain it 1 or 2 times to make smooth.
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6
(Strain it at least once).
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7
Put the caramel tablet into a heat-resistant container, and pour in the egg mixture from Step 2.
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8
Remove the bubbles from the surface and cover with a lid or aluminum foil.
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9
Place the containers from Step 3 into a saucepan and fill the pan with water until halfway covering the containers.
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10
Temporarily remove the containers and bring the water to a boil.
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11
When the water boils, lower the heat to low, put in the containers, and tightly cover with a lid for 7 minutes.
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12
Turn off the heat and let sit, covered, for 7 more minutes.
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13
Remove from the pot, remove the lid.
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14
If the surface is plump and inflated, and if it jiggles slightly when shaken , then it's done.
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15
If it needs to harden some more, then heat again 1 minute at a time.
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16
This container is cute but of course you can use a regular heat-resistant one.
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17
It also tastes good when you top with caramel sauce or maple syrup.
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18
Decorate with whipped cream if you'd like.
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19
It's perfect as an afternoon snack for guests!
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20
If you don't have caramel tablets, I have uploaded the directions for making caramel sauce.
