Creme Renversee

Ingredients

• 1 pint milk
• 6 yolks
• 3 whites
• 6 table-spoons powdered sugar
• 1 tea-spoon vanilla

Method

1. 1

   Beat yolks and whites together, add sugar, and beat again.

2. 2

   Pour scalded milk over eggs while stirring.

3. 3

   Add vanilla and a little salt.

4. 4

   Melt sugar in an iron saucepan until brown, coat a mould with it, then strain custard into it.

5. 5

   Bake in boiling water until firm.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 5. The excerpt below is the record exactly as published.

Creme Renversee If pints milk 6 yolks 3 whites 6 table-spoons powdered sugar 1 tea-spoon vanilla Beat the yolks and whites together. Add the sugar. Beat again. Pour the scalded milk gently over the eggs, stirring continually. Add the vanilla and a little salt. Melt a quarter of a pound of sugar in an iron sauce-pan ; stir it over a quick fire until it is a rich brown. Plunge a mould into boiling water and drain it quickly. Pour part of the prepared sugar into it at once, coating the sides evenly with it. Strain the custard immediately into the mould. Cover Avith a plate and set in a pan of boiling water in a moderate oven. Bake until quite firm. This can be tested with a knife, which should come out clean if the custard is done. When the custard is cold, turn it carefully out of the mould and pour round it the rest of the syrup, with which a little hot water should have been mixed. 23 The Pudding Book Lemon Custard 6 eggs 2 lemons 4 lb. powdered sugar I wine-glass brandy 1 stale sponge cake 1 pint milk

Cook this with the app: pantry check, scaling, and the assistant.