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 6 eggs

 1 tablespoon of vanilla essence

 393g of condensed milk (1 can)

 400g evaporated milk (1 can)

 For the caramel:

 150g sugar (3/4 cup)

 125ml of hot water (1/2 cup)


 1. In a blender place the eggs, vanilla essence, condensed milk and evaporated milk.

 2. Blend for 2 minutes and reserve.

 3. In a pan place the sugar and mix until you get a caramel color.  Then add the hot water and mix.

 4. Place the caramel in the cupcake mold and then pour the preparation.

 5. Cover with aluminum foil and place in a bain-marie.  Preheated oven at 170 °C for 45 minutes.

 6. While warm, spatula around edges.

 7. Unmold and serve.