Creme renversee au caramel recipe
Creme Renversee au Caramel recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- 1/3 to 1/2 cup of sugar
- 4 eggs
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 2 cups milk
- 2 Tablespoons rum (optional)
- Four 6-ounce custard cups (or six 4-ounce cups)
This heavenly flan is so wonderful, you could easily eat it 24 hours a day. Just be sure you make a double batch. At the Elegant Victorian Mansion, this dish is sometimes served with fresh strawberries or raspberries as a first breakfast course.
In a small frying pan over low heat, melt sugar. Shake pan as sugar liquefies. Divide melted sugar in custard cups. Set cups in baking pan. Beat eggs, sugar, vanilla, and rum. Scald milk and add to egg mixture. Divide egg-milk mixture in custard cups. Pour boiling water into baking pan to a depth of 1 inch. Bake in oven at 350 degrees Fahrenheit for 25 to 30 minutes or until center is done. Remove from water, cool at room temperature, and refrigerate. Will keep for 2 days. To serve, run knife between custard and dish, then invert on serving dish. Garnish with fresh fruit if desired.
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