Emprimir
Correo Electrónico
Add a photosoft melt in the mouth caramel texture surrounded in caramelised sugar.
Ingredientes
- The Caramel
- 100g sugar
- Water - as needed
- Creme/Custard
- 500ml milk (2 cups)
- 4 yolks
- 2 eggs
- 100g sugar
- 1 tsp vanilla
Direcciones
- The Caramel
- Boil sugar and water (just enough) until it turns amber.
- (Note: too much water means more time in making the caramel and if the caramel becomes too dark in colour, it will taste bitter).
- Pour caramel into ramekins or mould (s).
- Tilt so that caramel covers the bottom and partway up to the side.
- Preheat oven to 165C's.
- The Custard
- Prepare custard by heating milk (just warm, not boiling) until
- bubbles appear at the edges of the pot.
- In another bowl, whisk eggs and sugar lightly until blended.
- Slowly pour hot milk over eggs (tempering) until sugar dissolves.
- Pour custard through a sieve and divide evenly into prepared moulds.
- Place in water bath (add water to your baking tray) and bake for 45 minutes.
- (Note: the key to delicious creme caramel is baking it longer than 1/2 hour).
- Cool it first; slide a knife around the mould to remove and serve.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 6 servings | |
| Calories 316 | |
| Calories from Fat 82 | 26% |
| Total Fat 9.12g | 11% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 121mg | 5% |
| Potassium 221mg | 6% |
| Total Carbs 52.07g | 14% |
| Dietary Fiber 0.0g | 0% |
| Sugars 50.5g | 34% |
| Protein 7.72g | 12% |
