1 tin condensed milk 1 1/2 tins water 3 Eggs 4 tsp Gelatin dissolved in 1/2 cup of water 4 tsp Brandy or 2 tsp Vanilla
Caramel: 3/4 cup sugar 3 oz butter 1/2 cup hot water
Make Carmel my heating the sugar in a saucepan. When the sugar turns brown, add butter and hot water. Stir a few more minutes. Remove from fire and leave to cool.
Separate the Egg whites and yolks into separate bowls. For custard mix condensed milk, water and beaten yolks. Strain. Stir over a low flame till the custard thickens and coats the back of a wooden spoon. Remove from fire and add gelatin, essence and caramel. Leave to cool.
Beat the whites of eggs until stiff and fold into the custard. Pour the mixture into a decorative glass dish and set in fridge. Decorate with roasted cashew nuts.
