Creme Renversee Au Caramel (Caramel Custard

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Servings: 6 Difficulty: Advanced
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Classic French-style custard with a glossy, rich caramel sauce
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This elegant Crème Renversée features a silky, tender custard base that releases a luscious, amber caramel sauce when inverted. The dish balances the rich, eggy depth of the custard with the burnt-sugar sweetness of the homemade caramel. Perfect for dinner parties or special celebrations, it requires patience but rewards you with a stunning presentation. The texture is smooth and creamy, reminiscent of a high-end crème brûlée but with a fluid caramel finish. Serve it chilled for the best contrast between the cold custard and the warm, sticky sauce.

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Creme Renversee Au Caramel (Caramel Custard

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 280.9

Description

This elegant Cr&# 195;¨me Renversée features a silky, tender custard base that releases a luscious, amber caramel sauce when inverted. The dish balances the rich, eggy depth of the custard with the burnt-sugar sweetness of the homemade caramel. Perfect for dinner parties or special celebrations, it requires patience but rewards you with a stunning presentation. The texture is smooth and creamy, reminiscent of a high-end crème brûlée but with a fluid caramel finish. Serve it chilled for the best contrast between the cold custard and the warm, sticky sauce.

Ingredients

Directions

  1. Preheat the oven to 350°F (175°C).
  2. In a small saucepan, combine 1/2 cup sugar and 1/4 cup water over medium heat.
  3. Stir gently until the sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber color.
  4. Immediately pour the hot caramel into the bottom of 6 custard cups, tilting to coat the base and lower sides evenly.
  5. In another saucepan, heat the milk until it just begins to simmer (scalding), then remove from heat and stir in the vanilla extract.
  6. In a large bowl, whisk together the 3 whole eggs, 2 egg yolks, and the remaining 1/2 cup sugar until pale and slightly thickened.
  7. Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
  8. Strain the custard mixture through a fine-mesh sieve into a liquid measuring cup for easy pouring.
  9. Divide the custard evenly among the caramel-coated cups.
  10. Place the custard cups in a large roasting pan and pour boiling water into the pan until it reaches halfway up the sides of the cups.
  11. Bake for 20 to 25 minutes, or until a knife inserted into the center comes out clean and the edges are set but the center still jiggles slightly.
  12. Remove the cups from the water bath and let them cool to room temperature.
  13. Refrigerate for at least 4 hours or overnight until completely chilled and firm.
  14. To serve, run a thin knife around the edge of each custard, place a plate upside down over the cup, and quickly flip it over so the caramel sauce flows over the custard.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 280.9kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 2.4g12%
Cholesterol 271.6mg91%
Sodium 47.8mg2%
Total Carbohydrate 45.4g16%
Dietary Fiber 0.0g0%
Sugars 45.0g
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: caramel, custard, creme, renversee, dessert, french, eggs, milk, vanilla, baking, pudding, classic, easy, make-ahead, chilled, smooth, rich, sweet, indulgent, comfort-food
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