Looking for a light summer dessert? My mom, Alice, gets all of the credit for this one or I thought she did. She confessed that the original recipe was passed down from my great Aunt, Louise Toca. She has soothed broken hearts and healed incurable diseases with this, the ultimate comfort food, crème caramel or creme renversee. My mom always prepared the creme caramel in her special little pyrex baking dishes, used only for this purpose. I have an odd assortment of small ramekins that I use when making creme caramel. The end result is the same, a silky, smooth, egg custard floating in a luscious caramel sauce. Great when served with fresh fruit in the long hot months of summer.
Published on July 27, 2019 | By surleplat |
- Prep Time
- Cook Time
- Caramel: 1 cup sugar
- Custard mixture:
- 4 eggs
- 1 cup sugar
- 41/2 cups milk
- 1 tsp vanilla
- For caramel: Pour the sugar into a cast iron skillet or a non-stick skillet. Place over medium heat. As sugar begins to melt, stir continuously until it turns a beautiful brown caramel color. Remove immediately and distribute evenly into individual baking cups. Let cool.
- Beat all ingredients together with a whisk and then strain. Place pyrex cups or individual ramekins ( each cup should hold about ¾ cup liquid) in a larger glass-baking dish. Pour egg mixture evenly into caramel filled cups.
- Then pour hot, almost boiling water, into glass baking dish until it comes about half way up around the sides of custard filled cups. This is called a “bain-marie.” Bake for one hour at 325. Let cool and then refrigerate.
- To serve, run a knife around the side of the cup releasing the custard. Place a small serving bowl or plate over the cup and turn it over. Now you understand why the French call it “crème renversee” because you turn it over or reverse it, and the caramel sauce is on top…Voila!!