Caramel Custard - {Creme Renversee}

Recipe Ingredients

2 cups	474ml	Milk
1		Vanilla bean
5 tablespoons	75ml	Granulated sugar
3		Eggs
1 tablespoon	15ml	Water

Recipe Instructions

Scald milk, with a piece of vanilla bean added. In mixing bowl, beat together eggs and 2 1/2 tablespoons sugar for 1 minute. Stir in boiling milk, beating constantly until well blended.

Meanwhile, in small, heavy saucepan, cook remaining sugar with water, stirring constantly, until sugar is slightly browned. Pour a little of browned sugar from pan in each of 4 custard cups. Fill cups with milk mixture. Place cups in pan containing hot water and bake at 450 degrees for 30 minutes, or until custard is well set and a pointed knife inserted in center comes out clean. Cool. Unmold on serving dish.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin - Published by Bantam Books, Inc. (c) 1958

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