Custard desserts are often baked in a mold lined with caramel so that the dessert will be covered with a brown glaze when unmolded. In this recipe, small individual custard cups are used so each person can have their own individual dessert.
Creme renversee is good served with a crisp cookie, perhaps one with almonds or pecans, or a gingersnap. Creme Renversee 1/2 cup sugar 2 tablespoons water 1/2 cup sugar 3 eggs 3 eggs yolks 1 teaspoon vanilla 2 1/2 cups milk, scalded
In a small saucepan, over medium heat, bring sugar and water to a boil. When the mixture becomes a rich golden brown, quickly remove from heat and dip in a pan of cold water for 2 to 3 seconds to cool slightly. Pour the caramel in the bottom of 8, 1/2 cup custard cups. Set aside.
Beat sugar and eggs and egg yolks until well mixed.Add milk in a thin stream, very slowly at first. Do not beat fast or too much -- it is best to use a large whisk. Add vanilla.
Pour mixture through a strainer over the caramel in the cups. Place cups in a pan of hot water in a preheated 350 degrees F. oven. Lower heat to 325 degrees and cook until custard is set, approximately 20 minutes.
Insert a sharp knife into custard. Custard is done if knife comes out clean. Refrigerate for several hours before serving. Serve unmolded.