
Cinnamon Crème Caramel
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 extra sweetness. Best enjoyed cold, ideal to serve after a special dinner or as a festive dessert.
Ingredients
- Whole egg
11 - Egg yolks
55 - Sugar
100G100G - Cinnamon
1Piece1Piece - Bitter almonds
33 - Lemon (grated zest)
11 - Cream
2Glasses2Glasses - Alchermesto taste
- Powdered sugarto taste
Preparation
- STEP 1 OF 7
Beat the eggs with the sugar in a saucepan
- STEP 2 OF 7
Add the cinnamon, almonds, lemon zest, and cream
- STEP 3 OF 7
Place the saucepan over the heat and stir with a wooden spoon until it thickens but does not boil
- STEP 4 OF 7
When it starts to stick to the spoon, strain it
- STEP 5 OF 7
Pour into a buttered mold and cook in a non-boiling bain-marie for an hour and a half, covering with a warm lid
- STEP 6 OF 7
Remove from the heat and immerse the mold in cold water
- STEP 7 OF 7
Once well cooled, invert onto a plate, drizzle with alchermes, and sprinkle with powdered sugar
Suggestions
Flan mold
Caramelizer
General Information
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 292.11 |
Carbohydrates (g) | 21.35 |
of which Sugars (g) | 21.32 |
Fat (g) | 20.41 |
of which Saturates (g) | 10.2 |
Protein (g) | 5.44 |
Fiber (g) | 3.35 |
Sale (g) | 0.03 |
- Proteins5.44g·11%
- Carbohydrates21.35g·42%
- Fats20.41g·40%
- Fibers3.35g·7%