4346 Mixture for Crème Renversée

Preparation info
    • Difficulty


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By Auguste Escoffier

Published 1903

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  • 1 litre ( pt or U.S. cups) boiling milk, which may be infused with


Mix the eggs and yolks together in a basin for a few seconds then add the sweetened and infused milk little by little whilst whisking it. Pass through a fine strainer then carefully remove any froth from the surface.