HOW TO MAKE CARAMEL WITH EVAPORATED MILK RECIPES

Steps:

• Prepare the jar and all the ingredients before cooking. Keep them within easy reach.
• Grease the pot with a little bit of vegetable oil.
• Place butter, brown sugar, water, and salt in the pot. Boil over medium-low heat and stir until the butter has melted.
• Bring to a boil then reduce the heat. Let it simmer vigorously and stir constantly using a silicone spatula. This should take about 5 to 7 minutes depending on the consistency you want. Scrape the sides to prevent crystals from forming.
• Remove from the heat and let it cool for a bit. If the consistency is too thin for you, simmer it again over low heat.
• Mix the milk and vanilla separately before adding them to the mixture so you can add them at once.
• Remove from the heat again and stir in the evaporated milk and vanilla mixture. This is the part where you expect the mixture to bubble like crazy. Stir constantly until well combined.
• Add more milk if you haven’t achieved your desired consistency.
• Store it in a jar and cool down before serving. Refrigerate for up to 3 weeks or freeze for up to 3 months in a plastic airtight container.

Steps:

• In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.