3/4 cup sugar ( 150g )
250g “dulce de leche” (creamy caramel spread)
500 ml milk, boiled and cooled ( 500cc. )
3 tablespoons sugar
4 egg yolks
1 teaspoon vanilla essence
Prepare caramel with the ¾ cup of sugar and line a mould.
Place milk in a saucepan and bring it to the boil.
Remove from heat and stir in the 3 tablespoons of sugar.
Set aside to cool until mixture is tepid.
Beat egg and yolks slightly in a mixing bowl.
Stir in “dulce de leche” (creamy caramel spread), vanilla essence and milk mixture, until all the ingredients are well blended.
Pour mixture into the mould and bake in a bain marie for 45 minutes or until firm.
Remove from oven and cool completely before turning out. Serve chilled.