Creme Renversee Au Caramel (Caramel Custard)
INGREDIENTS:
3 c Heavy cream 1/2 c Brown sugar, sifted
6 Egg yolks 2 To 3 cups strawberries or
6 Tablesp. granulated sugar -cut-up pineapple or peaches
1 Teasp. vanilla extract -or a mixture of
3 c Heavy cream 1/2 c Brown sugar, sifted
6 Egg yolks 2 To 3 cups strawberries or
6 Tablesp. granulated sugar -cut-up pineapple or peaches
1 Teasp. vanilla extract -or a mixture of
all 3
Day before:
1. In bottom of double boiler, heat cream till scalded. In double-boiler top, beat yolks with granulated sugar. Slowly stir cream into yolks.
2. Cook mixture over hot, not boiling, water until it coats spoon. Add vanilla. Refrigerate in 1-
to 1 1/2-qt. ovenware casserole or flat baking dish.
Just before serving:
1. Over custard, sprinkle brown sugar.
2. Set custard dish in pan; surround with ice cubes. Broil custard till sugar caramelizes--about 1 min.
3. Breaking brown-sugar crust by tapping with spoon, serve at once over fruits, in nappy dishes or sherbet glasses. Makes 6 servings.
Day before:
1. In bottom of double boiler, heat cream till scalded. In double-boiler top, beat yolks with granulated sugar. Slowly stir cream into yolks.
2. Cook mixture over hot, not boiling, water until it coats spoon. Add vanilla. Refrigerate in 1-
to 1 1/2-qt. ovenware casserole or flat baking dish.
Just before serving:
1. Over custard, sprinkle brown sugar.
2. Set custard dish in pan; surround with ice cubes. Broil custard till sugar caramelizes--about 1 min.
3. Breaking brown-sugar crust by tapping with spoon, serve at once over fruits, in nappy dishes or sherbet glasses. Makes 6 servings.