Caramel Creams with Raspberries
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h.
Ready in
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 34 g | (136 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 242 mg | (6 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the custard
- 2 cups milk
- 1 Vanilla bean (split in half lengthwise)
- 4 eggs
- ¼ cup caster sugar
- For the caramel
- ¼ cup caster sugar
- 1 Tbsp water
- 1 tsp lemon juice
- To decorate
- Raspberries
- mint
- powdered sugar
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Pot mit Deckel, 1 Measuring cups, 1 Tablespoon, 1 Immersion blender
Preparation steps
1.
Place the milk and the vanilla pod into a heavy pan and bring to a boil. Remove from the heat and leave for 5 minutes to infuse.
2.
Heat the oven to 150°C (130° fan) 300°F gas 2.
3.
Place the eggs and sugar in a bowl and whisk until thoroughly combined. Discard the vanilla pod and whisk the milk into the egg and sugar mixture.
4.
For the caramel: put the sugar, water and lemon juice into a small pan and cook over a medium heat, stirring well until the sugar dissolves. Cook without stirring until a rich golden caramel colour. Remove the pan from the heat immediately.
5.
Pour the caramel into 4 small ovenproof ramekins. Rotate quickly so that the caramel coats the base and the sides evenly.
6.
Strain the custard through a fine sieve. Pour into the ramekins and stand the ramekins in a roasting tin half-filled with water.
7.
Cook for about 45 minutes, until set. Leave to cool, then chill for 2-3 hours before turning out.
8.
To unmold, dip the base of the ramekins into a bowl of hot water for 30 seconds, and then turn out onto a serving plate.
9.
Decorate with raspberries and mint sprigs. Dust with icing sugar.
