Crème Caramel
60 min251 kcal each
A baked milk custard with caramel sauce.
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Plan this recipeIngredients
for 6 servings- Milk600 ml
- Eggs5 piece
- Sugar200 g
Method
Prep 15 min · cook 45 min- Melt 100 g of the sugar in a dry pan into an amber caramel.
- Divide the caramel between the bottoms of six ramekins.
- Whisk the eggs with the rest of the sugar without making them frothy.
- Warm the milk and pour it in in a thin stream, stirring.
- Strain the mixture and pour it over the caramel.
- Stand the ramekins in a tin of hot water that comes halfway up their sides.
- Bake at 160 °C for 40–45 minutes, until the custard is just set.
- Chill for a few hours and turn out onto plates before serving.
Nutrition
per servingCal
251
Protein
8.48g
Carbs
39g
Fat
7.31g
Of 39g of sugar per serving, 33g is added sugar.
Of 7.3g of fat per serving, 3.2g is saturated.
