1 cup of sugar
1/2 cup of boiling water
6 eggs
1/2 cup of cream of milk
2 tablespoons (of soup) of butter or margarine
2 tablespoons (of tea) of vanilla extract
1 1/2 cups of whipped cream
1 cup of sugar
1/2 cup of boiling water
6 eggs
1/2 cup of cream of milk
2 tablespoons (of soup) of butter or margarine
2 tablespoons (of tea) of vanilla extract
1 1/2 cups of whipped cream
Place the sugar in a saucepan over low heat, stirring constantly but not letting it boil over
Increase the heat and let it brown
Stirring, add the boiling water and reduce the heat
Cook, stirring constantly, for another 15 minutes
Remove from heat and let it cool down
Beat the eggs until they thicken
Add 1/2 cup of cream of milk and then the syrup, stirring constantly
Place in a saucepan and cook over low heat for 2 minutes, stirring until the cream thickens and becomes smooth
Remove from heat, add butter or margarine and vanilla extract
Let it cool down
Add the whipped cream to the cream above, stir carefully and pour into a mold
Take to the freezer until it becomes firm
Serve with 1 liter of whipped cream
