Cinnamon crème caramel is a delicious and creamy variation of the classic caramel dessert. Enriched with the fragrance of cinnamon, bitter almonds, and grated lemon zest, this version is perfect for those who love intense and spiced flavors. The velvety texture of the cream makes this dessert irresistible, while the alchermes adds a touch of color and a little extra sweetness. Best enjoyed cold, ideal to serve after a special dinner or as a festive dessert.
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Beat the eggs with the sugar in a saucepan
Add the cinnamon, almonds, lemon zest and cream
Place the saucepan over the heat and stir with a wooden spoon until it thickens, but without boiling
When it starts to stick to the spoon, strain it
Pour it into a buttered mold and cook it in a hot water bath, without boiling, for an hour and a half, covering with a warm lid
Then remove from the heat and immerse the mold in cold water
When it has cooled completely, turn it out onto the plate, drizzle with alchermes and sprinkle with icing sugar
Flan mold
Caramel pan
Italia
| Energy (kcal) | 311.58 |
| Carbohydrates (g) | 24.54 |
| of which Sugars (g) | 24.54 |
| Fat (g) | 23.2 |
| of which Saturates (g) | 14.65 |
| Protein (g) | 2.07 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.03 |
