Crème caramel

One of the best known desserts out there! But we are sure that you have never made it as easy as the one we show you in this Vitrinor recipe

Recetas Dutch Oven


  • 4 eggs
  • 370g condensed milk
  • 250mL milk
  • liquid caramel


Heat Dutch oven with a little water on a medium flame. Cover with a lid and heat until the temperature in the pot reaches 100 degrees Celsius.
For the custard, use a crème caramel aluminium mold that fits in the pot covered with the lid. Pour liquid caramel into the mold. Swirl to evenly cover the sides and bottom of the mold.
Combine the eggs, milk and condensed milk into a blender and mix. Pour the milk mixture into the mold, cover with lid or aluminum foil.
When the temperature in the pot reaches 100 degrees Celsius, open and place crème caramel mold in it. Cover with the lid and keep the temperature at 90 to 95 degrees Celsius for an hour. Then turn the flame off. Leave the crème caramel mold for another 30 minutes in the pot.
After 30 minutes, remove from pot, let cool and transfer to refrigerator until chilled. To unmold, run a sharp knife around the edge of the custard and quickly invert over a serving dish.

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