Cream caramel with strawberry-melon carpaccio

Name: Cream caramel with strawberry-melon carpaccio
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 185 g Sugar; 1 TABLESPOON Lemon juice; 3 Eggs (size M); 2 Egg yolk (size M); 300 ml Milk; 200 g Whipped cream; 200 g Galia melon; 150 g Strawberries; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

185 g Sugar
1 TABLESPOON Lemon juice
3 Eggs (size M)
2 Egg yolk (size M)
300 ml Milk
200 g Whipped cream
200 g Galia melon
150 g Strawberries
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Melt 125 g sugar in a frying pan until golden brown. Add lemon juice and 2 tablespoons of hot water. Boil the caramel and pour it into 6 greased, ovenproof oval forms (125 ml capacity). Let the caramel set. In the meantime whisk eggs, egg yolk, milk, 60 g sugar and cream with a whisk. Pour through a sieve and distribute into the moulds. Place the moulds in a hot water bath and let them stand in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes.
2
Let them cool down. Remove seeds from melon and cut into thin slices. Wash, clean and slice the strawberries. Dip the mould briefly in hot water and remove from the edge of the mould with a knife. Turn out onto plates. Serve with the fruit. Dust with icing sugar and decorate with lemon balm