Creme Caramel, la ricetta di Giallozafferano edit


by: Allicia

Creme Caramel, la ricetta di Giallozafferano


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serves: 6

1 cups sugar

3 cups milk

2 teaspoons vanilla extract

4 whole eggs

2 egg yolks

Nutrition Facts
Creme Caramel, la ricetta di Giallozafferano

Servings Per Recipe: 6

Amount per Serving

Calories: 284

  • Total Fat: 9.5 g
  •     Saturated Fat: 4.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 227.4 mg
  • Sodium: 63.6 mg
  • Total Carbs: 39.7 g
  •     Dietary Fiber: 0 g
  •     Sugars: 39.3 g
  • Protein: 9.7 g

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1 Line the bottoms of the ramekins with caramel.

2 Beat together the sugar, eggs, and egg yolks.

3 Bring the milk and vanilla to a simmer and pour it into the egg mixture while stirring - not beating - with a whisk. Stir until smooth and the milk is completely incorporated. If while stirring you've generated a lot of froth, skim it off with a bench scraper.

4 Strain the mixture.

5 Fill the ramekins with the egg mixture.

6 Place the ramekins in a baking pan and pour in enough hot water to come halfway up their sides. Bake until the custards have set.

7 Take the custards out of the water bath and refrigerate for at least 3 hours. Run a knife around each of the custards to loosen them.

8 Put a plate over a creme caramel and, while holding the ramekin firmly against the plate, flip the whole thing over. Give it a quick up and down shake while still holding firmly and lift off the ramekin.

9 A little pool of caramel will surround the custard. Serve cold.

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