Sweet Milk Custard
by Tavolino
A creamy, traditional Paraguayan dessert consisting of a smooth milk-based custard topped with a rich, golden caramel sauce. It is best served chilled for a refreshing finish.
Ingredients
- eggs 2
- sugar 250 g
- cornstarch 3 tbsp
- milk 1 liter
- vanilla extract 1 tbsp
- sugar (for caramel) 100 g
- water 15 ml
Preparation
- 1
In a bowl, whisk together 2 eggs, 250 g sugar, and 3 tbsp cornstarch until smooth.
- 2
Add a small splash of the 1 liter of milk to the egg mixture to loosen it.
- 3
Bring the remaining milk to a boil in a saucepan over medium heat.
- 4
Slowly pour the egg mixture into the boiling milk while stirring constantly to prevent sticking.
- 5
Continue cooking until the mixture thickens and bubbles appear, then remove from heat.
- 6
Stir 1 tbsp vanilla extract into the custard.
- 7
Pour the custard into a serving bowl.
- 8
In a separate small pan, combine 100 g sugar and 15 ml water for the caramel.
- 9
Cook the sugar mixture over medium heat until it turns a deep honey color.
- 10
Pour the prepared caramel over the custard.
- 11
Allow the custard to cool, then refrigerate until set and cold before serving.