CRÉME CARAMEL quello Vero la ricetta del Crėme Caramel senza farina senza polverine( crème caramel)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile

balsamic vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is more accessible but less sweet

Prepare the caramel by placing 6 tablespoons of sugar in a heavy saucepan over medium heat. Stir with a dry steel spoon until it becomes slightly liquid and turns a light brown color, then remove from heat.

Pour the caramel into a bundt pan or individual steel molds and allow it to harden immediately.

In a saucepan, heat 1 liter of milk with a piece of lemon zest until it reaches boiling point.

In a bowl, beat 8 medium eggs with 8 tablespoons of sugar and add vanilla extract.

Once the milk has boiled, remove it from heat and slowly add it to the egg mixture while stirring to avoid cooking the eggs.

Strain the mixture through a sieve into the prepared molds.

Preheat the oven to 135 degrees Celsius.

Place a large roasting pan on a cloth (non-synthetic) and fill it with 5 centimeters of boiling water.

Carefully place the filled molds into the roasting pan, ensuring no water spills into the molds.

Bake in a water bath at low temperature for 90 minutes.

After 90 minutes, check if the crème caramel has set and refrigerate for a few hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens