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1
[Measure the ingredients] Whisk the ingredients together and set aside.
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2
Measure the ingredients into a pan.
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3
[Mix it] Add the whole eggs and granulated sugar into a bowl together, and lightly whip until bubbly.
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4
Add the ingredients to the pan while stirring with a whisk, and mix.
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5
Add the mixture from Step 2 to the pan as well.
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6
Mix well.
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7
[Cook]Turn on the heat, use a heat-resistant rubber spatula to stir and heat to about 75~85C.
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8
After reaching above 75C, it will begin to stick to the pot a bit like shown in the photo, and start to thicken.
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9
(I use a thermometer.)
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10
After it thickens and the temperature rises, add brandy and vanilla extract.
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11
After it has cooled a bit, it will harden quickly so be careful.
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12
If you are transferring this to glassware, the heat might cause it to break, so be careful.
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13
Place in cold water, let cool, cover with a lid or plastic wrap, and refrigerate until chilled.
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14
[Make the caramel sauce] Add the sugar for the caramel sauce and water into a pot, and turn on the heat.
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15
Turn off the heat once it has come to a boil and turned golden brown.
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16
Let rest.
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17
Add 1 tablespoon hot water and dissolve as-is or reheat on low until dissolved.
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18
Once chilled, serve with caramel sauce.
