Crème caramel with purple-granadilla

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Grease 4 ovenproof moulds (each containing approx. 200 ml). Cut the granadillas in half and put the pulp of each 1⁄2 fruit into a mould. Caramelise 125 g sugar in a pot until golden. Add 3 tablespoons of hot water. Boil the caramel while stirring and distribute in the moulds. Allow to set

2. 2

   Place the ramekins in a flat casserole dish and place the dish on an oven rack. Mix eggs, egg yolk, 75 g sugar, milk and cream with a whisk. Pour the mixture through a fine sieve and distribute in the moulds

3. 3

   Heat the water and pour so much into the mould that the moulds are standing in the water to approx. 2⁄3 Place in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) and allow to set for 45-50 minutes

4. 4

   Allow the cream to cool, then cover and chill for 2-3 hours. Use a sharp knife to remove the cream from the rim of the mould, turn out onto plates and decorate with mint

5. 5

   waiting time approx. 3-4 hours

Nutrition Facts

KCAL
530 kcal

CARBS
57 g

FATS
27 g

PROTEINS
11 g