50 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Traces of peanuts
Traces of peanuts
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Nata 0.25 l
Azúcar 0.07 kg
Hazelnut praline 0.035 kg
Huevos 3.0 ud
Almond praline 0.005 kg

The following dishes are necessary for this recipe:


  • Caramelise the crème caramel moulds with the diluted caramel.
  • Heat up the milk to melt the hazelnut praline.
  • Add the cream off the heat.
  • Prepare the mixture of eggs and sugar and pour the mixture over it.
  • Fill the moulds and bake in the oven in a bain-marie at 180 ºC.
  • Remove from the oven and leave to cool to remove it from the mould.
  • Plate up with a button whipped cream with sugar and almond praline.


  • Make sure that the water of the bain-marie does not boil, if not the crème caramel will have small holes.
  • The crème caramel sets when it reaches 85 ºC. Touch it with your fingertips and check if it is set and not liquid.
Nutritional information (1 portion)
Fiber 0.35 g
Saturates 15.19 g
Monounsaturated fatty acids 9.24 g
Polyunsaturated fatty acids 1.4 g
Cholesterol 210.81 mg
Calcium 118.6 mg
Iron 0.99 mg
Zinc 0.8 mg
Vitamin A 255.7 ug
Vitamin C 0.9 g
Folic acid 23.81 ug
Salt (Sodium) 122.1 mg
Sugars 52.35 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.