Creme Caramel

Preparation

1. STEP 1 OF 14

   The indicated quantities are for six molds with a capacity of 16 cl each

2. STEP 2 OF 14

   Prepare the caramel

3. STEP 3 OF 14

   Heat the sugar in a saucepan

4. STEP 4 OF 14

   When it starts to melt, begin stirring it with a wooden spoon

5. STEP 5 OF 14

   You must stir slowly and continuously

6. STEP 6 OF 14

   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

7. STEP 7 OF 14

   The leftover caramel can be heated with a little water and served separately as a sauce

8. STEP 8 OF 14

   Prepare the cream

9. STEP 9 OF 14

   Boil the milk in a saucepan along with the inside of the vanilla pod

10. STEP 10 OF 14

    In a bowl, mix the yolks and whole eggs with the sugar until you get a soft and homogeneous mixture but not whipped

11. STEP 11 OF 14

    Gradually add the milk, stirring to mix everything well

12. STEP 12 OF 14

    Strain the cream, distribute it in the molds, and place them in a tray filled with water

13. STEP 13 OF 14

    Cook the Creme Caramel in a bain-marie in the preheated oven (180 degrees) for 20 minutes; the water temperature should be 80 degrees

14. STEP 14 OF 14

    After the indicated time, let the desserts cool in the molds

Suggestions

• Creme caramel molds

• Saucepan

• Refrigerator

General Information

Analysis

Macronutrients (100 gr)