Creme renversee au caramel (caramel custard)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Granulated sugar |
| ¼ | cup | Water |
| 2 | cups | Milk |
| ¼ | Teasp. vanilla extract | |
| 3 | Eggs plus 2 egg yolks | |
| ½ | cup | Granulated sugar |
Directions
1. Start heating oven to 350ø F. With ½ cup sugar and water, make Caramel Syrup as above. Pour into bottom of 6 custard cups.
2. In saucepan, scald milk, vanilla. Meanwhile, with fork, beat eggs and egg yolks with ½ cup sugar.
3. While stirring with fork, slowly pour hot milk into eggs. Then turn mixture into custard cups; place cups in shallow pan; pour in boiling water to come within 1" of tops of cups.
4. Bake custards 20 to 25 min. or until silver knife inserted in center comes out clean. Refrigerate.
5. To serve, unmold custards; caramel will run down over them as sauce. Makes 6 servings.