Creme Renversce Au Caramel

Creme Renversce Au Caramel Ingredients

2 c Sugar	2 tb Vanilla extract
1/2 c Water	4 Whole eggs
4 c Milk	8 Egg yolks

Instructions for Creme Renversce Au Caramel

Preheat oven to 350 F. Boil 1 cup sugar & the water in a nonstick pan or small skillet until caramel is slightly browned. Pour into an 8-cup mold & quickly turn mold about so that entire inside is filmed with caramel. Set aside. In a separate saucepan bring milk & vanilla to boiling point. Beat whole eggs, egg yolks & remaining sugar together. Gradually add milk mixture & stir until well blended. Pour custard into mold. Bake in preheated oven about 40 minutes until set. Remove from oven & allow to cool in mold. Carefully unmold onto a serving dish by first pressing fingers firmly against the outside rim of the mold & then on the bottom & around the sides. Press serving dish directly over the mold & invert both. The custard should slide out onto the dish. BAGWELLS WINE: CHATEAU DYQUEM. 1967. KALAKAUA AVENUE, HONOLULU. From the . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Egg	Eggs	Milk	Sugar
Vanilla

Desserts Milk

for flavor and categorization

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