Share this story
Close X
Switch to Desktop Site

Individual custards in a caramel-lined mold

Custard desserts are often baked in a mold lined with caramel so that the dessert will be covered with a brown glaze when unmolded. In this recipe, small individual custard cups are used so each person can have their own individual dessert.

Creme renversee is good served with a crisp cookie, perhaps one with almonds or pecans, or a gingersnap. Creme Renversee 1/2 cup sugar 2 tablespoons water 1/2 cup sugar 3 eggs 3 eggs yolks 1 teaspoon vanilla 2 1/2 cups milk, scalded

About these ads

In a small saucepan, over medium heat, bring sugar and water to a boil. When the mixture becomes a rich golden brown, quickly remove from heat and dip in a pan of cold water for 2 to 3 seconds to cool slightly. Pour the caramel in the bottom of 8, 1/2 cup custard cups. Set aside.

Beat sugar and eggs and egg yolks until well mixed.Add milk in a thin stream, very slowly at first. Do not beat fast or too much -- it is best to use a large whisk. Add vanilla.

Pour mixture through a strainer over the caramel in the cups. Place cups in a pan of hot water in a preheated 350 degrees F. oven. Lower heat to 325 degrees and cook until custard is set, approximately 20 minutes.

Insert a sharp knife into custard. Custard is done if knife comes out clean. Refrigerate for several hours before serving. Serve unmolded.

Follow Stories Like This
Get the Monitor stories you care about delivered to your inbox.