Stove Top Caramel – Melt 1 1/2 cup sugar in a non-stick pan, over low heat. Keep your eye on it. Stirring with a wooden spoon. If it burns you will have to start over. It just needs to melt that’s all. Using a non stick pan will help the caramel to just slip off the pan when pouring – easy to clean later too!! 7 eggs 1/2 cup sugar 1½ cup evaporated milk 2 teaspoons instant espresso ½ cup water ½ teaspoon vanilla ¼ teaspoon ground cinnamon Beat together eggs and the sugar; add evaporated milk, instant espresso dissolved in water, vanilla and cinnamon. Carefully pour into caramelized pan and bake at 350º in a “baño de Maria” (bain marie) for about 45 minutes. Test with a knife, it should come out clean. Remove from bain marie, cool and refrigerate at least 3 hours. Music By StephStance
Stove Top Caramel – Melt 1 1/2 cup sugar in a non-stick pan, over low heat. Keep your eye on it. Stirring with a wooden spoon. If it burns you will have to start over. It just needs to melt that’s all. Using a non stick pan will help the caramel to just slip off the pan when pouring – easy to clean later too!! 7 eggs 1/2 cup sugar 1½ cup evaporated milk 2 teaspoons instant espresso ½ cup water ½ teaspoon vanilla ¼ teaspoon ground cinnamon Beat together eggs and the sugar; add evaporated milk, instant espresso dissolved in water, vanilla and cinnamon. Carefully pour into caramelized pan and bake at 350º in a “baño de Maria” (bain marie) for about 45 minutes. Test with a knife, it should come out clean. Remove from bain marie, cool and refrigerate at least 3 hours. Music By StephStance