Caramel Crème Caramel
Easy
Fairly cheap
Caramel Crème Caramel featuring Sugar, Water, Whole Milk, Heavy Cream. 285 kcal per serving.
Prep
15m
Cook
45m
Wait
2h
| Category: | Dessert |
| Seasons |
Ingredients
Ingredients
| 100 g Sugar |
| 30 ml Water |
| 240 ml Whole Milk |
| 60 ml Heavy Cream |
| 5 ml Vanilla Extract |
| 3 Eggs |
| 3 Egg Yolks |
| 1 pinch Salt |
Caramel Crème Caramel Directions
- Preheat the oven to 180°C (356°F) (350°F).
- In a small saucepan, mix the sugar and water over medium heat. Cook until the sugar dissolves and turns golden brown.
- Pour the caramel into a round 23-cm cake pan or individual molds and coat the bottom with it.
- In a separate saucepan, whisk together the milk, cream, and vanilla extract. Heat over medium heat until it begins to steam.
- In a bowl, beat the eggs, egg yolks, and salt together.
- Gradually stir the milk mixture into the egg mixture.
- Pour the pudding mixture over the caramel in the cake pan or molds.
- Place the cake pan or molds into a large baking dish and fill the baking dish with hot water up to halfway up the sides of the cake pan or molds.
- Bake for 40-50 minutes, until the pudding is set.
- Remove from the oven and let cool completely.
- Once cooled, unmold the caramel cream onto a serving plate.
- Serve the caramel cream chilled.
Nutrition facts
Per Serving
| Kilocalorie: | 285 kcal |
| Carbs: | 30 g |
| Fat: | 14 g |
| Proteins: | 6 g |
