Creme Caramel

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Creme Caramel
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Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
308
calories
Calories

Nutritional values

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

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.