Ingrédients
Lait liquide1 liter
Sucre125 grams- Egg yolks3 yolks
- Eggs2 eggs
Vanille1 teaspoon- Orange zest1 tablespoon
- Almonds, whole, for garnish10 pieces
- Cherries, whole, for garnish10 pieces
- Sucre125 grams
- Water, large1 cup
Mesures
- 1
In a pot over heat, place the milk and let it boil.
5 minutesMatériel requis:
Marmite - 2
In another pot, place the sugar and water, and let the mixture boil well to obtain a light brown sauce, then pour the caramel sauce into individual molds.
5 minutesMatériel requis:Marmite - 3
In a bowl, whisk the eggs, sugar, vanilla, and caramel zest well.
5 minutesMatériel requis:🍳Bowl - 4
Add the milk to the egg mixture and mix well, then pour the mixture into the molds over the caramel.
5 minutes - 5
In a large tray, place the water and then distribute the molds in the center and let them cook for 45 minutes.
45 minutesMatériel requis:
Plateau - 6
Remove the molds from the oven, place them in the refrigerator for 3 hours to cool well.
180 minutes - 7
Remove the molds from the refrigerator, empty each mold onto a plate, then garnish with cherries and almonds, and serve the crème caramel cold.
5 minutes
Faits nutritionnels
Lait liquidepour 100gSucrepour 100gVanillepour 100gSucrepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.