Creme Renversee (Caramel Custard)

4 Servings

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Creme Renversee (Caramel Custard) Ingredients

1/2 c Granulated sugar	1 pn Salt
1/2 c Boiling water	4 tb Granulated sugar
2 Whole eggs	1 ts Vanilla
3 Egg yolks	1 1/2 c Hot milk

Instructions for Creme Renversee (Caramel Custard)

From: eastman@solstice.jpl.nasa.gov (Sherri Eastman) Date: Thu, 12 May 1994 09:07:33 -0700 Heat 1/2 cup of sugar in a heavy pan over moderate heat until it melts and browns, stirring it constantly. Add very slowly 1/2 cup of boiling water, stirring to keep it from boiling over. Simmer the caramel for 2 or 3 minutes and pour it into a china or glass baking dish, turning and tilting the dish to coat all the inside. Beat 2 whole eggs and 3 egg yolks in a bowl with a pinch of salt, 4 Tablespoons granulated sugar and 1 teaspoon of vanilla. Stir in gradually 1-1/2 cups of hot milk. Pour this custard into the baking dish. Set the dish in a shallow pan of water and bake the custard for 1 hour in a 250 degree oven. It will be done when a knife inserted in the center comes out clean. Serve the creme renversee chilled and turned out on a platter. The caramel will cover it like a sauce. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized