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La Crême Caramel

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.0625
Energy (kCal)758.596
Carbohydrates (g)60.7733
Total fats (g)36.7105
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Caramel: Pour ½ Cup granulated sugar in a medium-size, heavy-bottomed frying pan and place over Medium-High heat. | 2. Let sugar cook 3-5 minutes till it reaches an evenly golden brown colour stirring with a wooden spoon to remove any lumps. Do not overcook since caramel will continue browning in the oven; overcooking will give it a bitter taste. | 3. Once the caramel has reached the proper colour, add 1Tbsp water (may splatter) to pan to keep caramel from becoming too hard. Remove from heat and carefully cover bottom of a 2-qt mould. Tilt mould from side to side if necessary to completely cover bottom. | 4. When caramel has cooled, butter sides of mould. Set aside. | 5. Crème: Preheat oven to 350*. Beat together lightly eggs, sugar and salt. Pour over warm milk; add vanilla and stir to blend. | 6. Pour the mixture over caramel in mould. | 7. Place mould in pan containing 2 inches hot water. | 8. Place pan in oven; bake about 1 hour until set. | 9. Custard is done when knife blade inserted comes out clean. | 10. You can also use ramequins for individual desserts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 214.5 1.08 18.84 14.265
    sugar 1/2 cup granulated 159.9 30.004 5.005 2.496
    salt 1/4 teaspoon - - - -
    milk 2 1/2 cups 372.1 29.158 19.215 19.947
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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