50 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Traces of peanuts
Traces of peanuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Sugar 0.115 kg
Eggs 3.45 ud
Loaf bread 0.15 ud
Almond praline 0.019 kg
Elaboration

 

The following dishes are necessary for this recipe:

HOW TO SERVE

  • Caramelise the moulds with diluted caramel.
  • Infuse the milk with the cinnamon stick.
  • Mix the eggs with the sugar and then add the milk. Strain with the Chinese colander and set aside.
  • Place slices of bread flavoured with brandy on the caramel.
  • Pour some créme caramel cream on top.
  • Repeat this process until the mould is full.
  • Cook in a bain-marie in the oven at 180 ºC.
  • Remove from the oven, leave to cool, remove from the mould and then ration.
  • Serve with a button of whipped cream and almond crocanti.
Nutritional information (1 portion)
Fiber 0.07 g
Saturates 6.82 g
Monounsaturated fatty acids 4.36 g
Polyunsaturated fatty acids 1.1 g
Cholesterol 191.08 mg
Calcium 173.49 mg
Iron 0.98 mg
Zinc 0.92 mg
Vitamin A 161.2 ug
Vitamin C 2.1 g
Folic acid 26.78 ug
Salt (Sodium) 184.76 mg
Sugars 52.02 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.