Caramel Sauce
8 tablespoons of sugar
1 cup (American) of water
Pastry Cream
4 cups (American) of milk
3 3/4 cups of sugar
2 cups (American) of all-purpose flour
4 eggs
4 tablespoons of grated cheddar cheese
4 tablespoons of shredded coconut
Caramel Sauce
8 tablespoons of sugar
1 cup (American) of water
Pastry Cream
4 cups (American) of milk
3 3/4 cups of sugar
2 cups (American) of all-purpose flour
4 eggs
4 tablespoons of grated cheddar cheese
4 tablespoons of shredded coconut
Caramel Sauce
Bring the sugar and water to a boil, forming a caramel
Distribute the hot caramel evenly in a round cake pan with a hole in the center, covering well
Pastry Cream
Preheat the oven to 300°F (150°C)
Divide the cream ingredients in half and place them in a blender
Blend well
2 Transfer the mixture to a bowl and repeat the process with the remaining ingredients
(This is to prevent overloading the appliance.)
3 Mix the two halves until smooth, then pour into the cake pan with the caramel
Bake in a water bath
Remove from heat and let cool before serving.
