Crème Renversée (Cream Reversed)
This is a cream that you must serve upside down. As you unmold it, the caramel drips down the top. Kids love it!
Serves: 6Hands-on: 15 minutesTotal: 13 hours 10 minutesDifficulty: Medium
- 1 vanilla pod
- 4 cups whole milk
- 1 3⁄4 cups sugar, divided
- 4 Tbsp. water
- 5 large eggs
- 3 egg yolks
- Preheat your oven to 300°F.
- Slice the top outer layer of the vanilla pod in half lengthwise. In a medium saucepan over medium heat, bring the milk and the vanilla pod to a boil. As soon as the milk boils, stop the heat. Cover and let the vanilla infuse with the milk.
- In a small saucepan, warm 3⁄4 cup sugar and the water over moderate heat. Stir continuously. When it starts to boil, raise the heat to high until the sugar gets almost golden brown. Pour the caramel into 6 round ramekins or ceramic pots of about 2 inches in diameter. Tilt them in order to distribute the caramel evenly across the bottom.
- In a medium bowl, whisk the eggs, the egg yolks, and 1 cup sugar steadily, until the mixture whitens. Take the vanilla pod out of the saucepan, scrape the inside, and put the seeds back in the milk. Pour the milk into the egg and sugar mixture, constantly whisking. Let it cool for 10 minutes. Using a spoon, remove the surface foam. Pour in the ceramic pots.
- In a large shallow baking pan, pour cold water to a depth of 2⁄3 inch. Place the ramekins in it and bake in the oven for 45 minutes. Take the ramekins out, let them cool, and cover them with plastic wrap. Refrigerate for 12 hours.
- Eat cold the next day, unmolding each crème onto separate dessert plates.