Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Creme Renversee (caramel Custard) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

1/2 Cup(s) Granulated Sugar
1/2 Cup(s) Boiling water
2 Whole eggs
3 Egg yolks
1 Pinch(s) Salt
1 Teaspoon(s) Vanilla
1 1/2 Cup(s) Hot milk
From: (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.
Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 270
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 235.4mg
Sodium: 158.5mg
Potassium: 178.8mg
Carbohydrates: 42.7g
Fiber: 0g
Sugar: 42.4g
Protein: 8.1g

Scale this recipe to Servings [?]