Caramel cake
Instructions
Beat the egg yolks with 50 g sugar until mixture is light and fluffy.
Incorporate the starch and rum.
Caramelize the sugar with the remaining 2 cups of water, add another Cup of water and bring to a boil.
Combine caramel milk then pour in the egg mixture.
To thicken the cream on low flame, stirring constantly.
Distribute in 4 bowls and let cool.
Ingredients and dosing for 4 persons
- 3 egg yolks
- 150 g of sugar
- 25 g of sweet potato starch
- 3 tablespoons of rum
- 50 cl of milk