(quantity for 4)
Eggs--------------------------------------------------------2no.
Brown sugar----------------------------------------------30gm.
Butter-------------------------------------------------------30gm.
Gelatin----------------------------------------------------10gm.
Milk---------------------------------------------------------295ml.
Salt---------------------------------------------------------a small pich
Vanilla essence-----------------------------------------to flavour
Method
1) Caramelize butter and sugar over a slow fire.
2) Pour boilibg milk over the caramel. When sugar is dissolved, pour over beaten egg yolks, stirring vigorously.
3) Return to fire and cook till thick.
4) Leave aside and add dissolved gelatine when custard is just warm.
5) Leave on Ice.
6) When it starts setting, fold in stiffly beaten egg white.
7) Pour into moulds and set in refrigerator.
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