Baked Crème Caramel
Zutaten
- Caramel Sauce: ½ cup sugar0.5 cup
- Caramel Sauce: 2 tablespoons2 tablespoon
- Caramel Sauce: 1 teaspoon lemon juice1 teaspoon
- Caramel Sauce: 3 tablespoons water3 tablespoon
- Crème Caramel: 2 cups whole milk2 cup
- Crème Caramel: 4 eggs4 eggs
- Crème Caramel: ¼ cup sugar0.3 cup
- Crème Caramel: 1 ½ teaspoons liquid vanilla1.5 teaspoon
- Crème Caramel: Zest of lemon1
Schritte
- 1
Preheat the oven to 350°F and place the middle rack.
5 Min - 2
In a casserole or Tefal pot, combine the caramel sauce ingredients and stir slightly, then place over medium heat and stir until the sugar dissolves. Once the caramel sauce is nicely browned, pour it into a suitable mold or several molds.
10 MinBenötigte Werkzeuge:
Auflaufform - 3
In a casserole, combine the milk with sugar and vanilla over medium to low heat, stirring until the sugar dissolves and the milk is heated, but do not let it boil.
10 MinBenötigte Werkzeuge:Auflaufform - 4
Meanwhile, crack the eggs into a bowl or casserole with the lemon zest and a pinch of salt, and whisk them. Gradually add the milk to the eggs while continuously stirring.
10 MinBenötigte Werkzeuge:🍳Bowl🍳Whisk - 5
Strain the mixture through a fine sieve and pour it into the mold or small molds over the caramel sauce.
5 MinBenötigte Werkzeuge:🍳Fine sieve - 6
Place the mold or molds in a large, deep baking tray and fill the tray with boiling water until it covers half of the molds, and bake for 35 to 45 minutes until the mixture sets and you notice it moves slightly in the center.
45 MinBenötigte Werkzeuge:🍳Large deep baking tray - 7
Remove the molds from the water tray and let them cool, then refrigerate for at least three hours.
180 Min - 8
When serving, run a knife around the edges of the crème caramel and invert it onto serving plates.
5 Min
Nährwertangaben
* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.