6 cups of sugar
6 cups of hot milk
6 eggs, beaten
6 cups of sugar
6 cups of hot milk
6 eggs, beaten
In a saucepan, place the sugar and let it caramelize over low heat until it's golden brown
Add the hot milk gradually, stirring constantly to dissolve the sugar
Once dissolved, add the beaten eggs
Wait for about a minute for the eggs to slightly thicken and stir gently in a cross-like motion
Cook for a bit longer until the liquid thickens and the cream becomes granular
Transfer it to a serving dish
Let it chill in the refrigerator, if desired
Serve after 8 hours
