Recipe - Creme Renversce Au Caramel

One half cup Granulated sugar
One half cup Boiling water
2 Whole eggs
3 Egg yolks
1 pn Salt
4 tablespoon Granulated sugar
1 teaspoon Vanilla
1 One half cup Hot milk

From: eastman@solstice.jpl.nasa.gov (Sherri Eastman)

Date: Thu, 12 May 1994 09:07:33 0700

Heat One half cup of sugar in a heavy pan over moderate heat until it melts and
browns, stirring it constantly. Add very slowly One half cup of boiling water,
stirring to keep it from boiling over. Simmer the caramel for 2 or 3
minutes and pour it into a china or glass baking dish, turning and tilting
the dish to coat all the inside. Beat 2 whole eggs and 3 egg yolks in a
bowl with a pinch of salt, 4 Tablespoons granulated sugar and 1 teaspoon of
vanilla. Stir in gradually 1One half cups of hot milk. Pour this custard into
the baking dish. Set the dish in a shallow pan of water and bake the
custard for 1 hour in a 250 degree oven. It will be done when a knife
inserted in the center comes out clean. Serve the creme renversee chilled
and turned out on a platter. The caramel will cover it like a sauce.

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