Crème Renversée

Ingredients: 

     Caramel

1/4 glass water

1/2 cup sugar
 

     Custard

4 cups milk

6 eggs
1 cup sugar

1 Tbs. vanilla

Preparation:

Place water and sugar in skillet and cook until it turns golden brown. Pour into ring mold.

Boil milk; add sugar and flavoring. Beat eggs in separate bowl. Add a little of the hot milk to the eggs to warm them then drizzle eggs into hot milk, whisking constantly. Continue to whisk and cook custard until it thickens (about 30 minutes). Pour custard on top of caramel. Cook in oven placed in a pan containing hot water at 350˚ for 45 minutes. Chill. Unmold and serve.

History:

Didi Lavandier served this to us the first trip we made to France. It is a classic French recipe.