Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Cream caramel with rosemary and sea salt
 
 
4 ServingsPTM45 min

Cream caramel with rosemary and sea salt


  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Heat a pan with a thick bottom. Put the sugar in the pan and set it to a high setting without stirring.
  2. Turn the pan as soon as the sugar starts to change color to medium-high setting. Remove the pan from the heat source as soon as the sugar has a golden brown color and add 2 tablespoons of water, the rosemary and a pinch of sea salt.
  3. Stir through and leave for 10 minutes. Remove the rosemary from the caramel, spread the caramel over the timbaaltjes and allow to cool.
  4. Preheat the oven to 180ºC. Beat the eggs and egg yolks with the vanilla sugar.
  5. Heat the whipped cream and milk and add them to the egg mixture in a thin stream while stirring. Pour the mixture through a sieve to remove any lumps.
  6. Fill a roasting tray or oven dish with a bottom of hot water. Pour the egg mixture into the timbals, put them in the roasting tin and cover with aluminum foil.
  7. Put in the oven for about 45 minutes until the cream stops moving when you gently tap the containers. Let the cream caramel cool down and put in the refrigerator for at least 4 hours (this can also be done a day in advance).
  8. Cut off the cream before serving around by using a pointed knife along the edge of the trays. Put the creams on plates so that the caramel flows over them.

Blogs that might be interesting


Nutrition

330Calories
Fat31% DV20g
Protein14% DV7g
Carbs10% DV31g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading