INGREDIENTS
- 10 caramel
- 170gr caramel milk
- 1 egg yolk
- 50g of cream
HOW TO MAKE
- Post 8 caramel in bowl with stainless steel bowl.
- Add milk and egg yolk.
- Add the cream.
- Place in fingerprinting cakes.
- Place in freezer 3 hours.
- Put 2 caramels in bowl with stainless steel basket and book.
- Place small ice cubes in the bowl of ice.
- Add chips Carambar.
- Place in fingerprinting and back hemispheres the freezer 2 hours before serving.
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