Recipe Archives->Desserts Pudding->Caramel Custard

Caramel Custard
Creme Renversee

1/2 cup sugar
1/2 cup boiling water

2 eggs
3 egg yolks
4 tablespoons sugar
1 teaspoon vanilla
1 1/2 cups hot milk

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.

Printable version: caramel-custard.txt.