Side Pannel
Creme Renversce Au Caramel
Creme Renversce Au Caramel
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 2 c Sugar
- 1/2 c Water
- 4 c Milk
- 2 tb Vanilla extract
- 4 Whole eggs
- 8 Egg yolks
Directions
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 D'YQUEM. 1967.
KALAKAUA AVENUE, HONOLULU.
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 D'YQUEM. 1967.
KALAKAUA AVENUE, HONOLULU.
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