Creme Caramel
(0 votes)
(0 votes)
Health Score:
42 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
480
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 64 g | (256 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 378 mg | (9 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 279 mg | |||
| Complete sugar | 74 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
5
- For the caramel
- 200 grams sugar
- For the creme
- 2 Vanilla bean
- milk
- 6 medium eggs
- 120 grams sugar
Preparation steps
1.
Caramelize sugar in a small stainless steel pot until golden brown. Pour into 1 small rectangular baking dish made of glass or porcelain and allow to cool.
2.
Split vanilla pods and scrape out seeds into a pot with milk. Drop in pod and bring to a boil. Mix eggs and sugar well. Remove pods from milk and gradually add to eggs and sugar mixture, stirring constantly.
3.
Carefully pour into a creme caramel or flan pan.
4.
Cover with aluminum foil. Fill the drip pan of the oven with boiling water. Bake pan in a preheated oven at 175°C (approximately 350°F) for 30-35 minutes. Let cool overnight in the refrigerator.
5.
Remove from pan, slice, top with caramel and serve.
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