Cream caramel

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Melt 175 g sugar in a pan until golden brown. Add lemon juice and 3 tablespoons of hot water. Boil the caramel loose and pour it into a greased, ovenproof flat dish (approx. 18 cm long; approx. 3/4 l capacity).

2. 2

   Refrigerate until the caramel is firm. In the meantime, beat the eggs, egg yolks, cream, milk and remaining sugar until creamy with the whisk of the hand mixer. Pour onto the cooled caramel. Place the mould in a bain-marie and bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 1 1/2 hours.

3. 3

   In the meantime drain the apricots. Peel the kiwis and cut into slices. Turn out the cream from the tin and cut into small cake pieces. Arrange with fruit and decorate with mint.

Nutrition Facts

KCAL
600 kcal

CARBS
63 g

FATS
33 g

PROTEINS
11 g