Creme Caramel from Mold
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 175 grams sugar
- 175 grams sugar
- 3 teaspoons lemon juice
- 3 egg (s)
- 6 egg yolks
- 400 g whipped cream
- 350 ml milk
- 1 vanilla pod, which the pulp
Print Recipe
Pin Recipe Instructions
- Caramelize 175 g sugar until golden brown. Deglaze with lemon juice and 2 tablespoons of hot water. Stir until the caramel has dissolved. Pour into a greased form (approx. 1 l content) and allow to solidify.
- Mix the eggs, egg yolks, cream, milk, 175 g sugar and vanilla pulp with the whisk. Pour over the cooled caramel. Fill a drip pan approx. 2/3 high with water and pour in the cream.
- Let it set in the preheated oven (electric stove: 175 ° C, convection: 150 ° C, gas: level 2) for approx. 1 1/2 hours.
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