Baked Crème Caramel

حيدرة النخليCuisinier

Ingrédients

• Caramel Sauce: ½ cup sugar
  0.5 cup
• Caramel Sauce: 2 tablespoons
  2 tablespoon
• Caramel Sauce: 1 teaspoon lemon juice
  1 teaspoon
• Caramel Sauce: 3 tablespoons water
  3 tablespoon
• Crème Caramel: 2 cups whole milk
  2 cup
• Crème Caramel: 4 eggs
  4 eggs
• Crème Caramel: ¼ cup sugar
  0.3 cup
• Crème Caramel: 1 ½ teaspoons liquid vanilla
  1.5 teaspoon
• Crème Caramel: Zest of lemon
  1

Mesures

1. 1

   Preheat the oven to 350°F and place the middle rack.

   5 minutes
2. 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.

   Matériel requis:

   Cocotte

   10 minutes
3. 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.

   Matériel requis:

   Cocotte

   10 minutes
4. 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.

   Matériel requis:

   🍳

   Bowl

   🍳

   Whisk

   10 minutes
5. 5

   Strain the mixture through a fine sieve and pour it into the mold or small molds over the caramel sauce.

   Matériel requis:

   🍳

   Fine sieve

   5 minutes
6. 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.

   Matériel requis:

   🍳

   Large deep baking tray

   45 minutes
7. 7

   Remove the molds from the water tray and let them cool, then refrigerate for at least three hours.

   180 minutes
8. 8

   When serving, run a knife around the edges of the crème caramel and invert it onto serving plates.

   5 minutes

Faits nutritionnels

* 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.

Caractéristiques et étiquettes diététiques