Easiest Way to Recipe Tasty AMIEs Pastillas my XMAs caramelcoated egg candies

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Good Evening every body, at this time you get present recipe AMIEs Pastillas (my XMAs caramel-coated egg candies) with 10 ingredients and 3 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 3 stages of easy cooking AMIEs Pastillas (my XMAs caramel-coated egg candies).

Ingredients for AMIEs Pastillas (my XMAs caramel-coated egg candies)

1. Prepare 3 : whole eggs.

2. Prepare 7 : egg yolks.

3. Prepare 5 tsp : sifted sugar.

4. Prepare 60 ml : fresh milk.

5. Prepare 200 grams : mashed boiled sweet potato.

6. Prepare 1 tsp : vanilla extract.

7. Needed : caramel coating.

8. Needed 150 grams : brown sugar.

9. Prepare 60 ml : warm water.

10. Prepare 1/4 tsp : cream of tartar.

If all ingredients AMIEs Pastillas (my XMAs caramel-coated egg candies) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking AMIEs Pastillas (my XMAs caramel-coated egg candies)

1. Combine whole eggs, yolks, milk and sugar in a double boiler, stirring continously. When the mixture becomes syrupy and well blended, add the potato and vanilla extract, mixing well, until mixture holds together and starts to separate from the pan. Cool, and refrigerate for 1 hour for easier handling..

2. To make the caramel coating, combine the sugar, water and cream of tartar in a saucepan, and heat over medium heat. Continue stirring until the syrup turns golden brown (caramel) about 8-10 minutes. Keep it warm over a very low heat..

3. Shape the egg mixture into a small ball or candy shape. Using a toothpick or a pair of tongs, dip into the hot syrup, swirling to coat evenly. Place into a greased pan and let it cool. Wrap each candies in colored cellophane if desired, or serve in a serving platter..

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