Cream caramel with grape salad

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 150 g Sugar
  • 4 TSP Lemon juice
  • 1 Egg
  • 4 Egg Yolk
  • 200 g Whipped cream
  • 175 ml Milk
  • 150 g blue and green grapes
  • 1 stalk of lemon balm
  • 7-10 Tbsp Grease

Directions

  1. 1

    Caramelise 85 g sugar until golden brown. Add 3 teaspoons lemon juice and 1 tablespoon hot water. Stir until the caramel has dissolved. Divide into 4 greased, ovenproof moulds (approx. 150 ml content).

  2. 2

    Refrigerate until the caramel is firm. In the meantime, whisk the egg, egg yolk, cream, milk and remaining sugar with the whisk of the hand mixer until creamy. Pour onto the caramel. Place the moulds in a water bath.

  3. 3

    Allow to set in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 50 minutes. In the meantime, wash, halve and core the grapes. Sprinkle with remaining lemon juice. Wash lemon balm, pluck off leaves and mix with the grapes.

  4. 4

    Turn the creamy caramel onto small plates. Arrange with the grapes and serve.

Nutrition Facts

KCAL
470 kcal
CARBS
52 g
FATS
25 g
PROTEINS
8 g

Categories & Tags

Dessert