Corinna'S Cream Caramel – a delicious recipe with condensed milk, milk, eggs, vanilla, cardamon, zafaron. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 375F.
2
In a blender mix all ingredients well except sugar and lemon drops. Reserve.
3
In a medium skillet and low to medium heat melt sugar with drops of lemon juice until it turns into a golden/amber color.
4
Carefully and using an oven mitten transfer melted sugar to a warm flan pan( I usually let the pan warming up in the oven to prevent the sugar from hardening too fast).
5
Hold the flan pan with care and tilt it to evenly coat the melted sugar to the bottom and sides of pan.
6
Put prepared pan inside a larger round or square baking pan filled with 1/4 water.
7
Cover the pan inside with aluminum foil or oven proof lid.
8
Bake it for 45 minutes.
9
After the cream caramel has cooled down refrigerate it for a few hours or more.
10
When ready to be served cover the pan with serving platter and invert the cream caramel.
11
Enjoy it.
625
kcal
Calories
19
g
Fat
92
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 can condensed milk, 2 cans (above measurement) milk, 4 eggs, 1 teaspoon vanilla extract, and more.
Yes, Corinna'S Cream Caramel falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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