Caramel Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 29 g | (116 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 186 mg | (5 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 34 g |
Ingredients
- for the cream
- 250 milliliters milk
- 250 grams Whipped cream
- 75 grams sugar
- 2 eggs
- 4 egg yolks
- 1 Vanilla bean
- for the caramel
- 100 grams sugar
- 2 Tbsps water
- 1 Tbsp lemon juice
- for serving
- 6 ovenproof Portion forms (or cups, about 150 ml)
- butter (for the cups)
- Strawberries
Preparation steps
Grease the ramekins with some softened butter.
Melt the sugar with water and lemon juice. Simmer until a light brown caramel forms. Pour the caramel into the ramekins.
Boil the milk, cream vanilla seeds and vanilla pod. Beat the eggs and egg yolks with the sugar until creamy. Gradually stir in the hot vanilla milk. Pour the cream through a sieve and let rest for a few minutes. Pour the mixture into the ramekins. Place the ramekins in a roasting pan and pour in hot water, so that the ramekins are 2/3 covered. Cover with aluminum foil and bake for 25-30 minutes at 170°C (approximately 350°F). (The water must boil for a portion of this time or the cream will not turn out.)
Remove the cream from the oven and cool in the refrigerator. Carefully remove the cream from the ramekins and place on dessert plates.
Serve with fresh strawberries.
