RECIPE SEARCH
Filter by
Cream caramel
| Preparation : 10 min | Resting : - |
| Cooking : 1 hr | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 700 | ml milk |
| 140 | g caster sugar |
| 5 | eggs |
| 2 | tsp vanilla sugar |
| 1 | Preheat your oven to 180 °C (gas mark 4). |
| 2 | Break the eggs into the blender jug and add 70 g caster sugar, the vanilla sugar and the milk. Turn the selector to 1 and blend for 20 seconds. |
| 3 | Heat the rest of the caster sugar in a frying pan over a high heat until it goes brown and turns into caramel. You can add a little water to accelerate the process. |
| 4 | Pour the caramel into the bottom of a soufflé dish, then add the contents of the blender jug. |
| 5 | Cook in a bain-marie for 50 minutes (place the dish in the oven in a large tin containing hot water). |
| 6 | Allow the cream caramel to cool at room temperature, then chill in the refrigerator for a few hours before serving. |
ADD A COMMENT
Product used