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🍰 Classic Crème Caramel

232 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 150 degrees Celsius with fan setting.
  2. 2. Put 100 grams of sugar into a pot.
  3. 3. Heat the sugar over medium heat.
  4. 4. Let the sugar melt for about two minutes until it turns golden brown and caramelizes.
  5. 5. Carefully deglaze the caramel with hot water.
  6. 6. Be careful not to burn yourself, as the mixture may splatter violently.
  7. 7. Stir the caramel until the sugar has completely dissolved in the water.
  8. 8. Pour the caramel liquid into four small dessert molds.
  9. 9. Slice a vanilla pod lengthwise.
  10. 10. Scrape out the tiny black seeds (the pulp) from the pod using a knife.
  11. 11. Put cream, milk, the remaining sugar, the vanilla pulp, and the empty pod into a pot.
  12. 12. Heat the mixture for about two minutes until it comes to a brief boil.
  13. 13. Remove the pot from the heat and let the liquid cool down.
  14. 14. Separate one egg so that you have the yolk separate from the white.
  15. 15. Remove the vanilla pod from the cooled milk mixture.
  16. 16. Whisk the yolk and the whole egg into the lukewarm milk.
  17. 17. Pour the egg-milk mixture evenly over the four molds with the caramel.
  18. 18. Fill a large baking dish with hot water.
  19. 19. The water should be about one centimeter deep.
  20. 20. Carefully place the four dessert molds into the baking dish.
  21. 21. Place the baking dish into the preheated oven.
  22. 22. Bake the crème caramel for about 40 minutes until the cream is set.
  23. 23. Remove the molds from the oven and let them cool completely for three hours.
  24. 24. Invert the finished crème caramels onto plates before serving.

Nutrition per serving