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Creme Caramels

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.4591
Energy (kCal)81095.5997
Carbohydrates (g)20182.8639
Total fats (g)29.441
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the sugar in a heavy bottomed saucepan. | 2. Gently heat without stirring. | 3. Let the sugar bubble and caramelise. | 4. Once this happens, quickly pour this into the base of six 150 ml ramekins and swirl to coat. | 5. Keep aside. | 6. Now, gently heat the cream and milk together. | 7. Let it nearly come to a boil. | 8. In the meantime, whisk eggs and castor sugar until pale. | 9. Pour the hot milk over the eggs now and mix really well. | 10. Next, pour into ramekin dishes. | 11. Stand the dishes in a large roasting tin. | 12. Pour in enough hot water to come half-way up the outside of the dishes. | 13. Cover the tin with foil and bake at 150C degrees until the custard is just set. | 14. Cool. | 15. Chill for minimum 2 hours. | 16. Invert the custard onto serving plates. | 17. Serve chilled!!!!!! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 100 80598.0 20159.6 0.0 0.0
    double cream 150 ml - - - -
    milk 450 ml 283.0997 22.1839 14.6191 15.175999999999998
    egg 3 214.5 1.08 18.84 14.265
    caster sugar 2 tablespoons - - - -

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



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