Crème Caramel from the mould

Name: Crème Caramel from the mould
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 10
Ingredients: 350 g Sugar; 3 TABLESPOONS Lemon juice; 3 Eggs (size M); 6 Egg Yolk; 400 g Whipped cream; 350 ml Milk; 40 g chopped hazelnuts; 7-10 Tbsp Grease; 7-10 Tbsp Slices of lime and lemon balm

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 10

350 g Sugar
3 TABLESPOONS Lemon juice
3 Eggs (size M)
6 Egg Yolk
400 g Whipped cream
350 ml Milk
40 g chopped hazelnuts
7-10 Tbsp Grease
7-10 Tbsp Slices of lime and lemon balm

Directions

1
Caramelise 175 g sugar while stirring until golden brown. Add 2 tablespoons lemon juice and 3 tablespoons hot water. Stir until the caramel has dissolved and pour into a greased, ovenproof dish (approx. 1 litre capacity).
2
Let it set. Mix eggs, egg yolk, cream, milk and 120 g sugar with a whisk. 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 about 1 1/2 hours.
3
In the meantime, let the remaining sugar caramelise while stirring. Brown the nuts in it. Add remaining lemon juice. Remove the nuts, let them cool down a little and chop them roughly. Turn out the cream from the tin.
4
Finely chop the almonds, roast them in a pan without fat until golden brown, take them out and let them cool down. Wash the raisins, dab dry and place in a bowl with the rum and almonds and leave to stand. Warm the milk lukewarm. Sift the flour into a bowl and press a depression in the middle. Crumble yeast into it and mix with 75 g sugar and lukewarm milk until the yeast is dissolved. Add 50 g room temperature butter in pieces and salt. Knead everything into a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Grease baking tray (32 x 39 cm) and dust with flour. Cream 100 g butter, salt and 90 g sugar, stir in 3 eggs one after the other. Stir in curd cheese, pudding powder, raisin mixture and lemon and orange peel. Put the dough on the baking tray and roll out. Spread the quark mixture on top. Let dough with quark mixture rest for about 45 minutes. In the meantime, whip 50 g sugar, vanillin sugar and 50 g room-warm butter on a warm water bath until creamy. Spread 4 eggs one after the other under the nuts. Decorate with slices of lime and lemon balm. Mix sour cream with starch and stir in. Pour onto the quark mixture and spread evenly. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 45-55 minutes. Leave to rest in the switched off oven for approx. 10 minutes. Remove and let cool off. Cut into pieces and decorate with orange and lemon slices and zest