ingredients
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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
preparation
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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