Simon Rimmer served up a delicious tres leches creme caramel with evaporated milk on Sunday Brunch.
The ingredients are: 110g sugar, 30ml warm water, 150ml milk, 150ml evaporated milk, 125ml single cream, 4 eggs, 1 teaspoon vanilla extract and 30g sugar.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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