|
Ingredients
|
For 4
|
For 100
|
|
Eggs
|
2
|
36
|
|
Brown sugar
|
30gms
|
680gms
|
|
Butter
|
30gms
|
680gms
|
|
Gelatine
|
10gms
|
200gms
|
|
Milk
|
295ml
|
4litre
|
|
Salt
|
a small pinch
|
a pinch
|
|
Vanilla essence
|
to flavour
|
2 ¼ tsp
|
Caramelize butter and sugar over a slow fire. Pour boiling
milk over the caramel. When sugar is dissolved, pour over beaten egg yolks,
stirring vigorously. Return to fire and cook till thick. Leave aside and add
dissolved gelatine when custard is just warm. Leave on ice. When it starts
setting, fold in stiffly beaten egg whites. Pour into moulds and set in
refrigerator.
