Creme Caramel (Portuguese) Recipe

Name: Creme Caramel (Portuguese)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Caramel; 50 -75 ml cold water; 200 g white sugar; Custard; 200 g white sugar; 12 eggs; 1 liter milk; 1 cinnamon stick; 1 strip lemon rind; 1 teaspoon vanilla essence

Servings: persons

1
Caramel - Place water in a heavy saucepan and add sugar, pouring into the centre of the water so it doesn't tourch the edges.
2
Cook over a medium heat for ten minutes - DO NOT STIR - the caramel will slowly colour from blonde to brunette, to a dark, rich colour and then pour into ramekins.
3
Custard - Whisk eggs, one at a time into sugar until mixture in slightly frothy.
4
Put milk, cinnamon stick, lemon peel and vanilla essence into a saucepan and bring to the boil, remove from heat and stir into egg mixture (do not over mix).
5
Pour mixture through a sieve into a jug and then pour into ramekins, being careful when pouring over the caramel that you swirl a little as your pour so the warm mixture does no crack the toffee.
6
Place ramekins in an ovenproof dish and fill half way up the sides of the dishes with water and bake at 150C for 30 minutes turning the baking dish around after the first 15 minutes to cook evenly.
7
Rest for 30 minutes. run a knife around the edges of the ramekins before turning out onto a dish.

1036

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Caramel, 50 -75 ml cold water, 200 g white sugar, Custard, and more.

Yes, Creme Caramel (Portuguese) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creme Caramel (Portuguese)

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