This classic Creme Renversee Au Caramel is the epitome of elegant simplicity. It features a luxuriously creamy vanilla custard that sets gently in a water bath, ensuring a tender, jiggly texture without any curdling. The real magic happens at the end: when you unmold the chilled custards, the homemade caramel base melts over the top, creating a glossy, sweet-salty sauce that pools beautifully on the plate. It’s a sophisticated yet accessible dessert perfect for dinner parties or special celebrations. Made with just eggs, milk, sugar, and vanilla, it relies on technique rather than complex ingredients to deliver a timeless, comforting finish to any meal.
Creme-Renversee-Au-Caramel-Caramel-Custard
Description
This classic Creme Renversee Au Caramel is the epitome of elegant simplicity. It features a luxuriously creamy vanilla custard that sets gently in a water bath, ensuring a tender, jiggly texture without any curdling. The real magic happens at the end: when you unmold the chilled custards, the homemade caramel base melts over the top, creating a glossy, sweet-salty sauce that pools beautifully on the plate. It&# 226;ÂÂs a sophisticated yet accessible dessert perfect for dinner parties or special celebrations. Made with just eggs, milk, sugar, and vanilla, it relies on technique rather than complex ingredients to deliver a timeless, comforting finish to any meal.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC).
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In a small saucepan, combine 1/2 cup sugar and 1/4 cup water. Heat over medium heat, swirling occasionally but do not stir, until the sugar dissolves and turns into a deep amber caramel.
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Immediately pour the hot caramel into the bottom of 6 custard cups, tilting to coat the bottoms evenly. Set aside to cool and harden.
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In a separate saucepan, heat 2 cups of milk and 1/4 teaspoon vanilla extract until just scalded (small bubbles form around the edges). Remove from heat.
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In a mixing bowl, whisk together 3 whole eggs, 2 egg yolks, and the remaining 1/2 cup granulated sugar until smooth and slightly pale.
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Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
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Strain the custard mixture through a fine-mesh sieve into a pitcher to ensure a silky smooth texture.
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Divide the custard mixture evenly among the prepared caramel-lined cups.
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Place the custard cups in a large roasting pan. Pour boiling water into the pan until it reaches halfway up the sides of the cups.
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Bake for 20 to 25 minutes, or until the custards are set around the edges but still have a slight jiggle in the center. A knife inserted into the center should come out clean.
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Remove from the water bath and let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to chill completely.
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To serve, run a thin knife around the edge of each custard. Invert onto a serving plate so the caramel sauce flows over the top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 166.5kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.8g4%
- Cholesterol 2.4mg1%
- Sodium 48.3mg3%
- Total Carbohydrate 36.0g12%
- Dietary Fiber 0.0g0%
- Sugars 36.0g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
