Ingredients:
1can condense milk
5 egg yolks
4tbsp unsalted butter
2tbsp vanilla extract
2cups Caster sugar for coating
Directions:
1. In one sauce pan combine egg yolks, condense milk, butter and vanilla extract and cook in a medium heat...continues stirring to prevent burning.
2. Keep stirring the custard until thicken and form a big ball in a sauce pan...gradually lower the heat when starting to thicken the custard
3. When the right consistency is achieve remove from the fire and let it cool or until it become tolerable the temperature to handle
4. Its time now to form the custard into a small ball depend on your prefer size, take a pinch of the custard and roll in in your palm to form ball shape.
5. Once your finish forming the custard you can now proceed on the sugar coating.
6. In a sauce pan put the sugar and melt in on a low fire until you get liquid golden syrup...never stop stirring the sugar to prevent burning.
7. Once the sugar is done and still piping hot, using a spoon drop one custard ball on the melted sugar then place it on a baking try to set and harden the sugar coating...it is important to maintain the temperature of the melted sugar to maintain the runny consistency and prevent hardening, to hot it will burn your sugar and taste bitter.
Warning: Take extra careful working on a melted sugar and don't let to spill on your skin, melted sugar is 5x more hotter that the melted plastic.
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