Crème Renversée

Baked Caramel Custard

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

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.


  • 4 tablespoons sugar
  • 4 tablespoons water
  • 2 cups


  1. 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