Creme Caramel
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
308
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 32 g | (128 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 171 mg | (4 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the creme
- 90 grams sugar
- 2 egg yolks
- 3 eggs
- 500 milliliters milk
- ½ Vanilla bean
- In addition
- 6 Portion forms (each 160 ml)
- vegetable oil (for ramekins)
- mint (for garnishing)
Preparation steps
1.
For the creme: whisk sugar with egg yolks until frothy. Combine milk with slit vanilla bean and bring to a boil. Gradually add egg mixture, stirring constantly.
2.
For the caramel base: combine sugar with water in a small saucepan and cook on low heat until golden brown. Pour caramel into very lightly oiled ramekins up to 3 mm (approximately 0.1 inch).
3.
Strain creme through a sieve into ramekins. Fill large casserole with about 2 cm (approximately 3/4 inch) of hot water, place ramekins into it and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Cool slightly and invert onto serving plates. Serve.
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