Ingredients : Serves 4-6

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  • 100g granulated sugar
  • semi-skimmed or whole milk


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  • In a small pan heat the sugar over a low heat.
  • As the sugar dissolves slowly and occasionally giving the pan a light shake to prevent the sugar burning.
  • Cook until the whole colour is amber brown, but the colour is changed, turn off the heat immediately.
  • Add 100ml hot boiling water and stir well using a small whisk to dissolve it. Be careful it will spatter and is very hot.
  • Pour the milk and heat it if you like. If you like cold caramel milk, simply dissolve the caramel into the cold milk.
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This recipe was first published on mizueandco.com on 17th Nov. 2007.