Creme Caramel is a classic dessert from French cuisine. Its velvety texture and the delicious caramel that covers it make it a true delight for the palate. This dessert is perfect for concluding a special dinner or for indulging in a sweet treat.
The indicated quantities are for six molds with a capacity of 16 cl each
Prepare the caramel
Heat the sugar in a saucepan
When it starts to melt, begin stirring it with a wooden spoon
You must stir slowly and continuously
When the sugar has completely melted, add the water all at once, stir, then pour a little of the prepared caramel into each of the six molds that you have lightly greased with oil
The leftover caramel can be heated with a little water and served separately as a sauce
Prepare the cream
Boil the milk in a saucepan along with the inside of the vanilla pod
In a bowl, mix the yolks and whole eggs with the sugar until you get a soft and homogeneous mixture but not whipped
Gradually add the milk, stirring to mix everything well
Strain the cream, distribute it in the molds, and place them in a tray filled with water
Cook the Creme Caramel in a bain-marie in the preheated oven (180 degrees) for 20 minutes; the water temperature should be 80 degrees
After the indicated time, let the desserts cool in the molds
Creme caramel molds
Saucepan
Refrigerator
Store in the refrigerator for up to 3 days
Can be served cold or slightly warmed
Francia
| Energy (kcal) | 190.81 |
| Carbohydrates (g) | 23.04 |
| of which Sugars (g) | 23.04 |
| Fat (g) | 7.99 |
| of which Saturates (g) | 3.88 |
| Protein (g) | 8.12 |
| Sale (g) | 0.13 |
