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.