Velvety Caramel Custard Icing

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   ["Whisk the egg yolks with 3 tablespoons of the sugar in a small bowl. Add in 6 tbsp of the evaporated milk and cornstarch. Mix well, then set aside.", "In a heavy saucepan, over low to medium heat, caramelize the remaining sugar. When sugar is completely melted and a golden brown color, add boiling water. Please note that the darker the color, the more pronounced the caramel flavor and color will be but you want to be careful since you don't want it to be too dark. Bring back to a boil, making sure all the caramel is incorporated into the water.", "Carefully add in the rest of the evaporated milk; when it starts boiling take maybe 2 big spoonfuls of the caramel/milk mixture and add it to the egg mixture in order to temper the eggs. Mix until incorporated, then pour the egg mixture into the caramel mixture", "Mix until it reaches a thick consistency but it is still pourable. This is, I admit, where it can be tricky since you may not necessarily know when you have reached the optimal consistency. But I think you want the mixture slightly less thick than condensed milk. Remove from heat and then add the butter and vanilla. Let cool for 5 minutes, stirring occasionally. At this point, if you want to do like the Estrel bakery or ""Heart of Mary,"" you want to pour it while still warm over the cake, and let it flow smoothly over the top and sides of the cake. I know they also fill the cake with it and I have no idea as to how they can do that without the 2 layers sliding. So this is why in my case I instead choose to place the icing in the refrigerator, maybe for a couple of hours, and then I fill and frost the cake. Or place icing in individual ramekins and set in the refrigerator."]

* Per serving · 4 servings · Values may vary.