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Custard: Caramel Custard

Source of Recipe

www.ichef.com


List of Ingredients

1/2 cup sugar
1/2 cup boiling water
2 eggs + 3 yolks
1 pinch salt
4 tablespoons sugar
1 teaspoon vanilla
1 1/2 cups hot milk


Recipe

Heat 1/2 cup of sugar in a heavy pan over moderate heat until it melts and browns, stirring it constantly. Add very slowly 1/2 cup of boiling water, stirring to keep it from boiling over. Simmer the caramel for 2 or 3 minutes and pour it into a china or glass baking dish, turning and tilting the dish to coat all the inside.

Beat 2 whole eggs and 3 egg yolks in a bowl with a pinch of salt, 4 Tablespoons granulated sugar and 1 teaspoon of vanilla. Stir in gradually 1-1/2 cups of hot milk. Pour this custard into the baking dish. Set the dish in a shallow pan of water and bake the custard for 1 hour in a 250ºF oven. It will be done when a knife inserted in the center comes out clean. Serve the creme renversee chilled and turned out on a platter. The caramel will cover it like a sauce.