The stuffed creme caramel is a delicious variation of the classic creme caramel, enriched with amaretti cookies and sponge cake. A sweet temptation with an irresistible taste!
Heat the milk in a saucepan; meanwhile, crumble the amaretti and sponge cake and chop the chocolate
In a small pan, caramelize 3 tablespoons of sugar with a little water and when it turns amber, pour it into a 20 cm mold
In a bowl, beat the eggs with the remaining sugar until you get a frothy mixture
Then add the milk, vanilla, and chopped mixture
Mix and pour the cream into the mold with the caramel, cook in a bain-marie in the oven at 150 degrees for 40 minutes
Saucepan
Creme caramel mold
Oven
Store in the refrigerator for up to 2 days
Italia
| Energy (kcal) | 234.35 |
| Carbohydrates (g) | 32.88 |
| of which Sugars (g) | 31.26 |
| Fat (g) | 8.7 |
| of which Saturates (g) | 4.12 |
| Protein (g) | 7.85 |
| Fiber (g) | 0.7 |
| Sale (g) | 0.12 |
