Créme caramel
Allergens:
Ingredients for 5 portions
Calculate portions
Sterilised milk
0.5 l
Eggs
3.0 ud
Sugar
0.08 kg
Cinnamon stick
0.25 ud
Diluted caramel
0.15 l
Whipped cream with sugar
0.05 l
Black chocolate curls
0.005 kg
Elaboration
The following dishes are necessary for this recipe:
HOW TO SERVE
- Caramelise the crème caramel moulds with the diluted caramel.
- Infuse the milk by boiling it with the cinnamon stick.
- Prepare the mixture of eggs and sugar and pour the infused milk over it.
- Fill in the moulds and bake in the oven in a bain-marie at 180 ºC.
- Remove from the oven and leave to cool.
- Remove from the mould and decorate with a button of cream and chocolate chips.
Nutritional information (1 portion)
Energy
347.64
kcal
Carbohydrates
53.12
g
Proteins
8.08
g
Lipids
11.34
g
Fiber
0.06
g
Saturates
5.44
g
Monounsaturated fatty acids
3.47
g
Polyunsaturated fatty acids
0.81
g
Cholesterol
162.82
mg
Calcium
149.21
mg
Iron
0.86
mg
Zinc
0.81
mg
Vitamin A
131.55
ug
Vitamin C
1.83
g
Folic acid
23.05
ug
Salt (Sodium)
156.12
mg
Sugars
50.93
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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