Crème (creme) Caramel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 grams sugar
- 1 vanilla pod (s)
- 300 g cream
- 300 ml milk
- 4 egg (s)
- 2 egg yolks
- 100 g suar
Print Recipe
Pin Recipe Instructions
- Make the caramel sauce the day before. Boil the 150 g sugar with 5 tablespoons of water over medium heat until a hazelnut brown caramel is formed. Pour out 4 serving bowls with it.
- Slit open the vanilla pod and scrape out the pulp and bring to the boil together with the pod, cream and milk in a saucepan.
- Mix the eggs with the egg yolk and sugar in a bowl, do not beat until frothy! Pour in the boiling vanilla milk while stirring. Pour the cream liquid through a sieve and fill the prepared caramel bowls to just below the rim.
- Preheat the oven to 160 ° with a water bath. Place the molds in the water bath and cook for about 40 minutes.
- Remove the finished cream from the water bath and let it cool down. Then it can be overturned without any problems.
- Tip:
- The caramel cream is ideal for freezing.
- Then serve only half-defrosted.
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