Successful Crème Caramel

ناجي الشيبانيbucătar

Ingrediente

• Zahăr alb
  0.8 Cup
• Zahăr alb
  3 Tablespoons
• Lapte lichid
  2 Cups
• Smântână pentru frișcă
  0.5 Cup
• Eggs
  3 Pieces
• Egg Yolks
  3 Pieces
• Vanilla Essence
  1 Teaspoon
• Hot Water
  0

Pași

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.

   Ustensile necesare:

   Tigaie

   5 min
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.

   Ustensile necesare:

   Oală

   5 min
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.

   Ustensile necesare:

   🍳

   Bowl

   🍳

   Whisk

   5 min
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.

   Ustensile necesare:

   Cuptor

   35 min
5. 5

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

   30 min
6. 6

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

   5 min

Date nutriționale

Valori nutriționale ale ingredientelor (per 100g)

Zahăr albper 100g

Energie387 kcal

Carbohidrați100 g

Zaharuri totale100 g

Zahăr albper 100g

Energie387 kcal

Carbohidrați100 g

Zaharuri totale100 g

Lapte lichidper 100g

Energie61 kcal

Proteine3.3 g

Grăsimi totale3.25 g

Carbohidrați4.8 g

Zaharuri adăugate4.8 g

Vitamina D1.3 mcg

LCarnitine3.3 mg

Smântână pentru frișcăper 100g

Energie340 kcal

Proteine2 g

Grăsimi totale36 g

Carbohidrați3 g

Zaharuri totale3 g

* Informațiile nutriționale sunt aproximative, iar calculul lor poate fi influențat de tipul de ingredient și de metodele de cultivare, depozitare și gătire.

Caracteristici și etichete dietetice