TOFFEE CARAMEL

Add the egg yolk into 500 ml cold water or mikk and whisk until combined. Transfer the mixture in a saucepan. Add 1000 g cream caramel powder and stir constantly on medium head. Pour the misture in caramel sauce lined moulds and set aside until they reach room temperature.. Transfer them into refrigerator to chill. Before serving invert mould on a serving plate.