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 a greased, ovenproof dish (approx. 20 cm Ø; 3/4 litre capacity) and allow to set. Beat egg, egg yolk, cream, milk and remaining sugar until creamy. Pour onto the cooled caramel.

2. 2

   Place the mould in a water bath and let it stand in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 1/2 hours. Leave to cool (preferably overnight), turn over and collect the liquid caramel flowing from the cream. Cut the cream caramel into small cake pieces and arrange on plates. Pour on the rest of the liquid caramel. Serve the cream decorated with lemon balm

Nutrition Facts

KCAL
430 kcal

CARBS
41 g

FATS
25 g

PROTEINS
8 g