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Creme Renversce Au Caramel



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Creme Renversce Au Caramel

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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.

Ingredients:

2 c Sugar
1/2 c Water
4 c Milk
2 tb Vanilla extract
4 Whole eggs
8 Egg yolks

Serves:

4 Servings

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