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Cream caramel

 Cream caramel

Preparation : 10 min Resting : -
Cooking : 1 hr Equipment :
Difficulty :
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Serves 6 :
700 ml milk
140 g caster sugar
5 eggs
2 tsp vanilla sugar
1Preheat your oven to 180 °C (gas mark 4).
2Break 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.
3Heat 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.
4Pour the caramel into the bottom of a soufflé dish, then add the contents of the blender jug.
5Cook in a bain-marie for 50 minutes (place the dish in the oven in a large tin containing hot water).
6Allow the cream caramel to cool at room temperature, then chill in the refrigerator for a few hours before serving.


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