Name: Crème Renversée
Cuisine: French
Ingredients: ¾ cup sugar; 4 whole eggs; 4 tablespoons water; 4 tablespoons sugar; Dash of salt; 2 cups milk; 1 teaspoon vanilla or 2-inch piece vanilla bean

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

When whole eggs are substituted for the yolks in the Crème à l’Anglaise recipe, and the custard is baked, this famous French dessert is created. To make it by the Anglaise recipe, with yolks only, would be to create a Spanish flan, which is heavier. Try both and see which you prefer.

Ingredients

4 tablespoons sugar
4 tablespoons water
2 cups

Dessert
Vegetarian
Gluten-free
Baking

Method

Put 4 tablespoons sugar and water into a 4-cup charlotte mold, or pan. Heat until sugar caramelizes and turns a dark brown. Remove pan from heat. Set into cold water to stop its co

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Crème Renversée

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