Ingredients for 6 verrines
20 carambars
5 eggs
80 g butter
6 tablespoons of milk
Preparation:
Melt the carambars in the milk. Mix well to obtain a nice consistency then add the egg yolks one by one and finally the butter cut into small pieces
Whipped the egg whites with a speedy chef or mixer and then added to the carambar preparation.
Put in ramekins in the fridge 
that’s all, it’s simple and so good 
If you think it’s too sweet you can only put 20 carambars..