Dessert
Crème caramel
Baked custard with a caramel top. Marsala and lemon zest in the custard.
PrepPr25 minCookCk40 minTotalTot1 h 5 minServesSrv6Ca:PCa:P1:1.1
Ingredients
- 2 cups sugar
- 1 1/2 cups water
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 cup sugar
- 4 eggs
- 1 capful vanilla extract
- Zest of 3/4 lemon
- 2 tbsp Marsala wine
Directions
- Caramelize 1 cup sugar with 1 1/2 cups water until deep amber. Pour into ramekins and let set.
- Warm milk, cream, 1 cup sugar, vanilla, lemon zest, and Marsala until steaming.
- Temper eggs with a little of the warm milk mixture, then whisk eggs into the pot off the heat.
- Pour custard over the set caramel in each ramekin.
- Bake in a water bath at 350°F about 35 to 40 minutes, until just set with a slight jiggle in the center.
- Chill completely. Run a knife around the edge and invert onto plates to serve.
Contribution
Video recipeNutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 636.3166666666666
- Total Fat 78.8g
- Saturated Fat 42.5g
- Trans Fat 0.5g
- Polyunsaturated Fat 4.2g
- Monounsaturated Fat 10.6g
- Cholesterol 1044.2 mg
- Sodium 507.7 mg
- Carbohydrate 750.1g
- Fiber 0.5g
- Sugar 749g
- Protein 43.4g
- Calcium 798.5 mg
- Phosphorus 860.3 mg
- Ca:P ratio 1:1.1
- Vitamin A 516 mcg
- Vitamin C 6.1 mg
- B1 (Thiamin) 0.4 mg
- B2 (Riboflavin) 1.5 mg
- B3 (Niacin) 0.5 mg
- B5 (Pantothenic) 1.8 mg
- B6 0.4 mg
- Folate 142 mcg
- B12 4.7 mcg
- Zinc 4.5 mg
- Selenium 71.5 mcg
