Cinnamon crème caramel is a delicious and creamy variation of the classic caramel dessert. Enriched with the fragrance of cinnamon, bitter almonds, and grated lemon zest, this version is perfect for those who love intense and spicy flavors. The velvety texture of the cream makes this dessert irresistible, while the alchermes adds a touch of color and an extra hint of sweetness. Best served cold, ideal for serving after a special dinner or as a festive dessert.
Whisk the eggs with the sugar in a saucepan
Add the cinnamon, bitter almonds, lemon zest, and cream
Place the saucepan over heat and stir with a wooden spoon until it thickens but does not boil
When it starts to stick to the spoon, strain it
Pour into a buttered mold and bake in a warm water bath for an hour and a half, covering with a warm lid
Then remove from heat and immerse the mold in cold water
When well cooled, invert onto a plate, drizzle with alchermes, and sprinkle with powdered sugar
Flan Mold
Caramelliera
Italy
| Energy (kcal) | 311.58 |
| Carbohydrates (g) | 24.54 |
| of which Sugars (g) | 24.54 |
| Fat (g) | 23.2 |
| of which Saturates (g) | 14.65 |
| Protein (g) | 2.07 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.03 |
