MINI MILK CREAM

Preparation:

1. In a blender, combine the eggs, vanilla essence, condensed milk, and evaporated milk.
2. Blend for 2 minutes and set aside.
3. In a pan, melt the sugar until it turns into caramel. Add hot water and mix until well combined.
4. Pour the caramel into the cupcake mold, then add the milk mixture.
5. Cover with aluminum foil and place in a water bath. Preheat the oven to 170°C (338°F) and bake for 45 minutes.
6. While it’s still warm, run a spatula around the edges to loosen.
7. Unmold and serve.