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Crème renversée au caramel
Preparation info
6
Servings.- Difficulty
Easy
Appears in
Published 1982
Ingredients
1 cup ½ cup 4
Method
- Cook ⅔ cup of the sugar over low heat, stirring, until caramelized. Add the water and stir until smooth. Pour the mixture, which should be as thick as corn syrup, into a i-quart ring mold; rotate to coat bottom and lower sides.
- Beat together until blended, not foamy, the eggs, yolks, remaining ⅓ cup sugar, and salt.
- Meanwhile, scald the heavy cream and t