Successful Crème Caramel

ناجي الشيبانيCozinheiro

Ingredientes

• Açúcar branco
  0.8 Cup
• Açúcar branco
  3 Tablespoons
• Leite líquido
  2 Cups
• Creme de leite batido
  0.5 Cup
• Eggs
  3 Pieces
• Egg Yolks
  3 Pieces
• Vanilla Essence
  1 Teaspoon
• Hot Water
  0

Passos

1. 1

   For the caramel, place the sugar in a large frying pan so that the sugar forms a single layer in the pan. Once it turns light brown, pour it into the mold.

   Utensílios necessários:

   Frigideira

   recipe.minutes
2. 2

   For the cream, place the milk and cream in a pot over heat and turn off the heat as soon as it heats up, but before it boils.

   Utensílios necessários:

   Panela

   recipe.minutes
3. 3

   Gently mix the eggs with the sugar using a fork, not a whisk, to avoid incorporating air. Add a little of the milk and cream to the eggs and mix just until combined, then gradually add the remaining milk. Add the vanilla and pour the mixture into the mold over the caramel.

   Utensílios necessários:

   🍳

   Bowl

   🍳

   Whisk

   recipe.minutes
4. 4

   Preheat the oven to 150°C. Prepare a larger tray and pour hot water into it. Place the mold in the larger tray and bake for 35 minutes.

   Utensílios necessários:

   Forno

   recipe.minutes
5. 5

   Remove from the oven and let it cool for 30 minutes before placing it in the refrigerator for 4 hours.

   recipe.minutes
6. 6

   Before serving, place the mold in a tray with a small amount of warm water for 5 minutes to melt the caramel.

   recipe.minutes

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Açúcar brancopor 100g

Energia387 kcal

Carboidratos100 g

Açúcares Totais100 g

Açúcar brancopor 100g

Energia387 kcal

Carboidratos100 g

Açúcares Totais100 g

Leite líquidopor 100g

Energia61 kcal

Proteínas3.3 g

Gordura Total3.25 g

Carboidratos4.8 g

Açúcares Adicionados4.8 g

Vitamina D1.3 mcg

LCarnitine3.3 mg

Creme de leite batidopor 100g

Energia340 kcal

Proteínas2 g

Gordura Total36 g

Carboidratos3 g

Açúcares Totais3 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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