Recipe: La crème caramel renversée
The crème caramel renversée, also called flan au caramel, has the particularity of presenting a layer of creamy caramel at
the bottom of the pot. The less impatient can turn their cream over and see this caramel sloooowly running down the sides of the
You will be renversé (bowled over) how easy and fast this recipe is!
Today’s recipe is curtesy of mapopotte.fr
Preparation time : 10 min
Cooking time: 5 min + 40 min
For 6/8 crèmes caramel
- 6 eggs
- 1/3 cup + 3/4 cup of sugar
- 2 cups of whole milk
- 1 vanilla bean
- 3 tbsp of water
If you need help converting the units: Kitchen Calculator
How to make a CRÈme Caramel renversée
Preheat the oven to 300 Fahrenheit.
Start by preparing the caramel. In a thick-bottomed saucepan, pour ⅓ cup of sugar and the water. Over medium heat, bring to a boil, then continue cooking until the caramel takes on a nice amber color.
Pour the caramel into a high-sided ovenproof mold (like a soufflé dish) and set aside.
Heat milk in a saucepan over low heat.
Meanwhile, in a bowl, whisk the eggs with ¾ cup of sugar and the seeds of the vanilla bean. Add the hot milk, stirring constantly.
Pour the cream into the pan over the caramel and cook in a “bain-marie” for 40 minutes.
Finally, let the caramel cream cool, then store in the refrigerator for at least 2-3 hours before eating.
Remove from the mold just before serving: run the blade of a fine knife all around the edge of the mold. Turn out this caramel cream in a plate with a rim.
Et voilà! Bon appétit!
Did you know that? This popular dessert consists of a custard base and a soft caramel topping. The origins of crème caramel are unclear and disputed - the French, English and Spanish all claim to be the original inventors of this dish! Although the name is French, some say the French adopted it from custard. What do you think?
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