** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Start heating oven to 350 F With 1/2 cup sugar and water, make Caramel Syrup as above.
2. Pour into bottom of 6 custard cups. In saucepan, scald milk, vanilla.
3. Meanwhile, with fork, beat eggs and egg yolks with 1/2 cup sugar.
4. While stirring with fork, slowly pour hot milk into eggs.
5. Then turn mixture into custard cups; place cups in shallow pan; pour in boiling water to come within 1" of tops of cups.
6. Bake custards 20 to 25 minutes or until silver knife inserted in center comes out clean.
7. Refrigerate. To serve, unmold custards; caramel will run down over them as sauce.
Comments on Creme Renversee Au Caramel (Caramel Custard) Recipe:
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Posted by a Visitor - March 24, 2012
Sounds simple. An d adequate
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Natural Sweeteners allergies.
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