4602 Crème Moulée à la Viennoise

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is the same as Cream Caramel except that the lightly caramelized sugar is added to the hot milk instead of being used to line the moulds. It is then finished in the same way as Crème Moulée à la Vanille.