Bebinca

Directions

• Heat a saucepan to medium heat, add ½ cup sugar that you would have to caramelize on medium heat (Do not stir this mixture but if you see the sugar not melted, then slowly move around)
• Once the sugar has turned amber color, add the water and stir to dissolve
• Increase the heat to thicken this caramel this would be for about a minute
• Take this mixture out into a bowl and set aside 
• Start sifting the all purpose flour and keep this aside in a bowl 
• In a large bowl, whisk together the egg yolks with sugar until creamy
• Add the coconut milk and salt 
• Add two tablespoons of flour at a time to form a batter free of lumps
• Using a sieve and strain the mixture into a bowl and stir in the nutmeg powder
• This batter would be around 5 cups, so divide the batter into two bowls that would be 2 ½ cups each
• To one of the bowls, add the caramel and this mixture would be slightly brown in color because of the caramel (Ensure the caramel is not burnt)
• This bebinca would yield 10 layers, ½ cup of the batter would be used for each layer the light yellow alternating with the brown caramel layer
• Preheat the oven to 400F or 200 C
• I have used an 8*3 cake tin and start by preparing your tin by applying the melted clarified butter (Ghee) and grease the tray well. Grease the sides of the tray too
• Add ½ cup of the light batter and let it bake for about 10 minutes (Place the tin in the center of the oven)
• Remove the pan from the oven and gently press down the layer with the back of the spoon. Then using a silicone brush, apply the ghee over the layer generously 
• Stir the brown caramel batter and add ½ cup of the batter and bake for about 10 minutes
• Continue by gently pressing down the layer, apply the melted ghee and mix the batter before you pour ½ cup of the batter. Remember to alternate with the light batter and the caramel batter
• In between baking, if you notice the layers bubble then release the air by pricking through the toothpick. This would yield 10 layers
• The entire bebinca took about 100 minutes to bake in the oven
• Allow the bebinca to set and cool overnight for about 12 hours before unmolding. We prepared the bebinca between 7PM and 9PM and let it cool overnight on our kitchen counter and unmoulded it the next morning
• Before unmolding, place the tin over the stove top on low heat or use a double boiler water set and place your tin for about a minute. Run a knife along the sides on the tin, flip the tin into a dish/plate and the bebinca would release easily
• Cut into wedges or desired slices and serve