The crème caramel with cinnamon is a delicious, 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 enjoy intense, spiced flavors. The velvety texture of the cream makes this dessert irresistible, while the alchermes adds a touch of color and extra sweetness. Best served chilled, ideal to serve after a special dinner or as a festive dessert.
Beat the eggs with the sugar in a saucepan
Add the cinnamon, the almonds, the lemon zest and the cream
Put the saucepan on the heat and stir with a wooden spoon until it thickens but does not boil
When it begins to cling to the spoon, pass it through a sieve
Pour into a buttered mold and cook in a not-too-hot bain-marie for an hour and a half, covering with a hot lid
Remove from the heat and immerse the mold in cold water
When well chilled, invert onto a plate, drizzle with alchermes and sprinkle with powdered sugar
Flan mold
Caramel pan
Italy
| 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 |
