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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Caramel - Place water in a heavy saucepan and add sugar, pouring into the centre of the water so it doesn't tourch the edges. | 2. Cook over a medium heat for ten minutes - DO NOT STIR - the caramel will slowly colour from blonde to brunette, to a dark, rich colour and then pour into ramekins. | 3. Custard - Whisk eggs, one at a time into sugar until mixture in slightly frothy. | 4. Put milk, cinnamon stick, lemon peel and vanilla essence into a saucepan and bring to the boil, remove from heat and stir into egg mixture (do not over mix). | 5. Pour mixture through a sieve into a jug and then pour into ramekins, being careful when pouring over the caramel that you swirl a little as your pour so the warm mixture does no crack the toffee. | 6. Place ramekins in an ovenproof dish and fill half way up the sides of the dishes with water and bake at 150C for 30 minutes turning the baking dish around after the first 15 minutes to cook evenly. | 7. Rest for 30 minutes. run a knife around the edges of the ramekins before turning out onto a dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cold water	50 -75			0.0	0.0	0.0	0.0
white sugar	200			154800.0	39992.0	0.0	0.0
white sugar	200			154800.0	39992.0	0.0	0.0
egg	12			858.0	4.32	75.36	57.06
milk	1			148.84	11.6632	7.686	7.9788
cinnamon	1			-	-	-	-
lemon	1		rind	1.2808	0.4116	0.0486	0.0132
vanilla essence	1	teaspoon		-	-	-	-

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