Cream Caramel

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Caramelise 85 g sugar in a pot while stirring until golden brown. Add lemon juice and 1 tablespoon hot water. Stir until the caramel has dissolved. Pour into 4 greased, ovenproof moulds (each containing approx. 150 ml) and allow to set. Mix egg, egg yolks, cream, milk and 40 g sugar.

2. 2

   Pour onto the cooled caramel. Place the moulds in a water bath and bake in the preheated oven on the lower shelf (electric range: 175 °C/ convection oven: not suitable/ gas: level 2) for 45-55 minutes. It is best to let it cool down overnight. Turn out onto 4 dessert plates

3. 3

   12 hours waiting time

Nutrition Facts

KCAL
320 kcal

CARBS
34 g

FATS
18 g

PROTEINS
5 g