Caramel Custard (Crème Renversée)
Caramel custard: vanilla-infused milk, eggs and sugar, baked in a water bath over a golden caramel, then turned out.
A caramel custard, turned out into bowls: the nicely set custard sits on its golden caramel, as in the photo from July 9.
The milk is brought to a boil with a vanilla bean and a pinch of salt, sweetened, then mixed into the beaten eggs. The custard then bakes gently in a water bath, never boiling.
It has to cool completely before you turn it out: plan to make it the day before.
Ingredients and directions
- Prep time10 min
- Cook time1 hr
- Total1 hr 10 min
- DifficultyMedium
- Calories334 kcal/serving
- Cooking methodBaked
Ingredients
servings
Custard
Caramel
Directions
Caramel
- Moisten the sugar cubes with water in a saucepan and heat gently until you have a golden caramel.
- Pour it into the bottom of the mold and tilt to coat the base.
Custard
- Bring the milk to a boil with the split vanilla bean and salt, remove from the heat, add the sugar and let it steep.
- Whisk the eggs, add them to the milk and strain the mixture through a fine-mesh sieve into the mold.
- Bake in a water bath in a low oven (about 120 °C) for 1 hour, without letting the water or the custard boil. A knife blade should come out clean.
- Let cool in the mold, run a knife around the edges and turn out onto a plate.
Equipment
- 16 cm charlotte mold (or ramekins)
- Dish for the water bath
- Fine-mesh sieve
- Whisk
Nutrition per 1 serving
| Calories | 334 kcal |
|---|---|
| Fat | 9.2 g |
| Saturated fat | 3.4 g |
| Carbohydrates | 48.5 g |
| Sugars | 48.3 g |
| Fiber | 0 g |
| Protein | 14.5 g |
| Salt | 0.36 g |
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