Bonne Maman crème caramel
£2.49 (62.3p per 100g)
Baked crème caramel prepared with fresh eggs. Bonne Maman desserts are prepared with fresh and natural ingredients, using traditional recipes passed down through generations of French kitchens.
Fresh Whole Milk, Fresh Eggs (15%), Fresh Cream (13%), Caramel (10%), Sugar
Preparation & Storage
- Home-baking the Bonne Maman wayMakes 15 ramekinsFor the cream: Beat together 2 whole eggs and 8 egg yolks with 150g caster sugar. Heat together 1 litre whole milk with 150ml double cream, then slowly pour this into the egg mixture and stir gently to a smooth consistency.For the caramel: In a heavy saucepan, mix together 150g caster sugar with 2 tbsp water and a few drops of lemon juice. Place this on a medium heat and stir continually until it turns golden in colour.Divide the caramel equally between 15 ramekins and then pour the egg mixture over the top. Bake in a bain-marie at 180°C for 40 minutes. Serve chilled.Crème Caramel
Keep refrigerated. Not suitable for home freezing.
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