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Creme Renversee Au Caramel (Caramel Custard)
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Rating: 4.3/5 (4 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: English
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Creme Renversee Au Caramel (Caramel Custard)

Date Added: May 23, 2021


1/2 Cup Sugar (5.5 oz)
1/4 Cup Water hot
2 Cups Milk (or use about 1/2 C of powdered milk and about 1 C water)
1/4 Unit Vanilla
3 Unit Eggs
1/2 Cup Sugar (5.5 oz)
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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:

Posted by a Visitor - March 24, 2012
Sounds simple. An d adequate
Comment Here:
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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