Ingredients:
For the First Layer (Creamy):
2 cups of milk (16 fl oz) – (500 ml)
3 tablespoons of cornstarch.
¼ cup of sugar.
1 tablespoon of vanilla extract.
For the Second Layer (Caramelized):
1 ¼ cups of cold milk (10 fl oz) – (300 ml)
½ cup of sugar.
1 tablespoon of margarine or butter.
1 tablespoon of cornstarch.
3 ½ tablespoons of water (1.7 fl oz) – (50 ml)
Instructions:
First Layer:
First, dissolve the cornstarch in a small amount of cold milk.
Then, in a saucepan, combine the remaining milk, sugar, vanilla extract, and the cornstarch mixture.
Cook over medium heat, stirring constantly, until you achieve a thick and smooth cream.
After that, transfer the cream to a container and let it cool.
Second Layer:
Start by melting the sugar in a saucepan over low heat until it forms a golden caramel.
Next, add the margarine and mix well until fully incorporated.
Afterward, pour all the cold milk at once, stirring continuously to prevent lumps.
Then, dissolve the cornstarch in water and add it to the caramel.
Cook over medium heat, stirring, until the mixture thickens.
Assembly:
To begin, spread the first cream layer evenly in a glass dish.
After that, pour the caramel layer over the first one, leveling it with a spatula.
Finally, refrigerate for at least 40 minutes before serving.
Tips: