Vanilla Bean Creme Caramels

The ingredient of Vanilla Bean Creme Caramels

• 180g caster sugar
• 150ml milk
• 300ml thin cream
• 1 vanilla bean split
• 4 eggs

The Instruction of vanilla bean creme caramels

• place 150g of the sugar and 4 tablespoons of water in a heavy based saucepan over low heat and stir to dissolve the sugar once sugar has dissolved increase heat to medium high and cook until sugar turns golden brown divide between six dariole moulds set aside to cool completely
• preheat the oven to 150u00b0c
• place milk and cream in a saucepan scrape in vanilla seeds and add bean too bring to the boil remove from heat and set aside for 30 minutes to infuse
• beat eggs lightly with remaining sugar do not overbeat add to infused cream and stir to combine
• strain mixture into a jug discard the bean then fill the moulds place moulds in a roasting pan and pour in boiling water to come halfway up the sides of the moulds bake for 45 minutes the creme caramels should feel quite firm but still have a slight wobble remove from the roasting pan and set aside to cool when cool cover with plastic wrap and refrigerate for at least 3 hours or preferably overnight
• when ready to serve loosen around edge with a knife and invert caramel onto a plate serve with thick cream

Nutritions of Vanilla Bean Creme Caramels

calories: 358 739 calories
calories: 22 grams fat
calories: 13 grams saturated fat
calories: 33 grams carbohydrates
calories: 33 grams sugar
calories: n a
calories: 7 grams protein
calories: 199 milligrams cholesterol
calories: 80 16 milligrams sodium
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calories: nutritioninformation