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Middle_angel21
Creme caramel
Cream caramel of sugar, eggs, vanilla and milk with holly leaves of white chocolate.
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Ingredients
Directions
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Preheat the oven to 150 ° C. Put the soufflé shapes in the oven dishes.
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Bring the sugar and water in a saucepan to a boil and brown in about 6 minutes (caramelizing). Divide the caramel over the molds.
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Split 1/3 of the eggs. Mix the egg yolks in a bowl with the rest of the eggs and the rest of the sugar and beat with a whisk until the sugar is dissolved.
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Cut open the vanilla pods and scrape out the marrow with a sharp knife. Bring the milk, the vanilla pods and the marrow to the boil.
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Remove from heat and allow to cool slightly. Pour into the egg mixture while stirring. Pour through a sieve and spread over the molds.
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Pour boiling water into the oven dishes until halfway through the molds. Put the dishes in the oven for about 30 minutes.
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Insert a knife after 30 minutes; if this comes out clean, the cream puddings are done.
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Remove the molds from the dishes and allow to cool to room temperature in 30 minutes.
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Then put in the refrigerator for 2 hours. Cut the puddies before serving. Always put a plate on a mold and turn around so that the pudding is on the plate.
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Remove the mold as soon as the caramel sauce runs over the pudding. Garnish with a chocolate holly leaf.
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Nutrition
285Calories
Sodium4% DV95mg
Fat17% DV11g
Protein16% DV8g
Carbs13% DV38g
Fiber28% DV7g
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