Fillings

Crème Caramel

Name: Crème Caramel
Prep time: 10 min
Yield: 1210 g
Ingredients: 680 g Whole milk; 50 g Caster sugar; 50 g Cornstarch; 180 g Liquid whole eggs; 250 g Caramel au beurre salé monté

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Whole milkg

Caster sugarg

Cornstarchg

Liquid whole eggsg

Caramel au beurre salé montég

Total1210 g

Preparation steps

1
Make caramel: cook sugar dry until dark amber. Pour into ramekins.
2
Heat milk and cream with vanilla.
3
Whisk eggs and sugar (do not incorporate air).
4
Pour hot milk into eggs, stir. Strain.
5
Pour custard over caramel.
6
Bake in bain-marie at 150°C for 40-50 min.
7
Chill at least 4h. Unmould just before serving.

Nutritional values

Per 100g

Calories

110.6 kcal

Protein

4.5 g

Carbs

13.2 g

Sugars

8.8 g

Fat

4.4 g

Saturated fat

2.2 g

Fibre

0.0 g

Salt

0.1 g

Allergens

MilkEggs

Other recipes in the same category

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