Caramel Cream

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Caramel Cream
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Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
308
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie308 cal.(15 %)
Protein7 g(7 %)
Fat15 g(13 %)
Carbohydrates36 g(24 %)
Sugar added32 g(128 %)
Roughage0 g(0 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.3 μg(7 %)
Vitamin E5.2 mg(43 %)
Vitamin K3.9 μg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.1 mg(7 %)
Folate42 μg(14 %)
Pantothenic acid1 mg(17 %)
Biotin14.6 μg(32 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C2 mg(2 %)
Potassium171 mg(4 %)
Calcium128 mg(13 %)
Magnesium15 mg(5 %)
Iron1.3 mg(9 %)
Iodine13 μg(7 %)
Zinc1.1 mg(14 %)
Saturated fatty acids4.2 g
Uric acid2 mg
Cholesterol221 mg
Complete sugar36 g

Ingredients

for
6
For the cream
90 grams sugar
2 egg yolks
3 eggs
500 milliliters milk
½ Vanilla bean
For the caramel
100 grams sugar
1 Tbsp water
Also
6 Portion forms (each about 160 ml)
vegetable oil (for ramekins)
mint (for garnish)
How healthy are the main ingredients?
sugarsugareggmint

Preparation steps

1.

For the cream, beat sugar with egg yolks and eggs until frothy. Halve vanilla bean and remove vanilla seeds with a sharp knife. Boil milk with vanilla beans and pod. Gradually stir milk into egg mixture.

2.

For the caramel, simmer sugar with water in a small saucepan until sugar is golden brown. Immediately pour into lightly oiled ramekins, making a layer about 3 mm (approximately 1/10 inch) high.

3.

Pour cream mixture through a sieve and then into ramekins. Fill a large baking dish with hot water measuring about 2 cm (approximately 1 inch) high. Add ramekins and cook in a preheated oven at 180°C (approximately 350°F) for 30 minutes. Cool. To serve, loosen cream with a sharp knife around edges and flip over onto dessert plates. Garnish with mint.