Cream Caramel


Rating: 2.56 / 5.00 (9 Votes)


Total time: 30 min

Servings: 7.0 (servings)

For the cream:








For the caramel:



Instructions:

Preheat the oven to 150 °C for the crème caramel. Prepare 7 ovenproof Dariol molds. Melt the sugar for the caramel in a saucepan until golden brown.

Pour into the mold, spread evenly and let cool. Heat the milk, sugar and the pulp of the vanilla bean until it starts to smoke, do not bring to the boil.

Whisk eggs, yolks and salt with a little of the hot milk Then pour the egg mixture to the remaining milk and mix everything well.

Pour through a sieve Pour mixture on the cooled caramel Form in a water bath in the oven at 150 °C top heat and 210 °C bottom heat for about 1 -1 1/2 hours poschieren.

Refrigerate for a few hours Loosen the edge of the cream with a knife and turn it out. Garnish with fresh fruit and whipped cream.

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