Baked Crème Caramel

حيدرة النخليШеф-повар

Ингредиенты

• 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

Шаги

1. 1

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

   5 мин.
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.

   Необходимая посуда:

   Кастрюля

   10 мин.
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.

   Необходимая посуда:

   Кастрюля

   10 мин.
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.

   Необходимая посуда:

   🍳

   Bowl

   🍳

   Whisk

   10 мин.
5. 5

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

   Необходимая посуда:

   🍳

   Fine sieve

   5 мин.
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.

   Необходимая посуда:

   🍳

   Large deep baking tray

   45 мин.
7. 7

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

   180 мин.
8. 8

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

   5 мин.

Факты о питании

* Пищевая ценность является приблизительной, и на ее расчет могут влиять тип ингредиента, а также методы выращивания, хранения и приготовления.

Особенности питания и теги