Ingredients
2 tbsp granulated sugar
4 tbsp cornstarch
4 large egg yolks
1½ cups evaporated milk, warm, divided
1 cup condensed milk
¼ cup granulated sugar
Preparation
In a medium-size bowl, combine sugar and cornstarch and set aside.
Combine egg yolk and ¼ cup of evaporated milk in another mixing bowl and mix into the sugar and cornstarch mixture, whisk until smooth, and set aside.
Combine condensed milk and 1¼ cup of evaporated milk and set aside.
Caramelize ¼ cup of sugar in a deep skillet and add the condensed milk mixture.
Reduce heat to low and continue stirring until smooth.
Turn off the heat and temper your egg mixture with roughly ⅓ cup of the caramel mixture.
Return the tempered mixture into the caramel mixture and turn the stove on low heat.
Continue mixing until thickened and set aside at room temp to cool down.
Transfer into a bowl and cover with cling wrap. Keep in the chiller for 3 hours or overnight.
Once it’s ready you can use this for your prepared cake and enjoy.
