Créme Beau Rivage

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

There is probably nothing more gratifying to a dessert lover than the velvet-smooth creations made with cream, vanilla and sugar. Not content with such a masterpiece as crème renversée au caramel, some French chef carried it to a more luxurious conclusion and produced crème beau rivage. This is the caramel custard embellished with rolled almond cookies filled with strawberry cream. It is so beautiful to look at, it is almost a shame to eat it.


  • 6 whole eggs
  • 2 egg yolks
  • cup light brown sugar
  • 3 cups light cream
  • 1 cup milk
  • teaspoons vanilla extract
  • 3 tablespoons granulated sugar
  • ¾ teaspoon water
  • Strawberry Cream
  • Petits Cornets


  1. Preheat oven to moderate (350°F.).

  2. Beat together the whole eggs and the egg yolks. Stir in the brown sugar, cream, milk and vanilla. Set aside.

  3. In a saucepan cook the granulated sugar and the water until a brown and caramelized syrup is formed. Pour the syrup into a warm scalloped ring mold (1½ quarts), tipping it slightly from side to side to coat the bottom evenly. Pour in the custard mixture.

  4. Set the mold in a pan of hot water. Bake for forty-five to fifty minutes, until a knife inserted into the center comes out clean. Chill thoroughly.

  5. Carefully unmold the chilled caramel custard onto a serving platter with a rim. Fill the center with strawberry cream. Use remaining strawberry cream to fill the petits cornets. Place them on and around the custard ring.

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