Creme Renversee

Ingredients

• 1 pint milk
• 4 eggs
• 6 oz. caster sugar
• % gill cream
• \ teaspoonful lemon-essence

Method

1. 1

   Put two ounces of sugar with half a gill of water in a copper sugar-boiler; boil until it acquires a light-brown color.

2. 2

   Mask the inside of a plain mould with this caramel and let it cool.

3. 3

   Beat the eggs in a basin, add the remaining sugar, milk, cream, and lemon essence.

4. 4

   Strain into the lined mould, place in a stewpan, fill with boiling water to half the height of the mould, and cook in a moderately heated oven for forty minutes.

5. 5

   Serve hot or cold with its own liquor.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 460. The excerpt below is the record exactly as published.

Creme renversee.—\ ‘pint milk, 4 eggs, 6 oz. caster sugar, % gill cream, \ teaspoonful lemon-essence. Put two ounces of the sugar with half a gill of water in a copper sugar-boiler ; boil until it acquires a light-brown colour, or, in other words, until it is a caramel. Mask quickly the inside of a plain mould (one and a half pint size) ; when the interior is thoroughly lined with this let it get cool. Beat up the eggs in a basin, add the remainder of the sugar, the milk, cream, and the essence of lemon. Strain the whole into the lined mould, place in a stewpan, fill up with boiling water to half the height of the mould, and cook in a moderately heated oven for forty minutes. This dish can be served hot or cold. Great care must be taken in the turning out if served hot, otherwise it should stand for at least one hour and a half before it is turned out. In either case it is served with its own liquor. 1689. Creme Fraises d la Chart reuse. — 1 small punnet of ripe strawberries, f pint clear wine jelly, % pint cream, 1 glass chartreuse, \ oz. angelica, 4 leaves gelatine. Melt some of the jelly, put a fancy or plain mould in a basin containing crushed ice, and line the inside of the mould thinly with a layer of jelly. Pick out a few of the best fruit, halve them, remove the stalk, and substitute a stalk with small pieces of angelica stuck in each half. Decorate the bottom and sides of the mould with these ; mask well with jelly, so as to keep the fruit firm and in position. Pick the stalks of the remainder of strawberries, and cut them in slices ; melt the remainder of the jelly, put in the sliced fruit, melt the gelatine in a little jelly, and strain into this. Let cool a little, whip the cream, and mix it with the above ; add the liqueur and stir over the ice until it begins to set, then pour into the decorated mould. Stand it on the ice until firm, then turn out and serve. 1690. Creme a la Genoise. — % pint milk, 1 gill cream, 2 oz. crushed macaroons, 2 oz. loaf sugar, 1 oz. glace fruit, 4 yolks of eggs, 4 orange, 4 glass cognac brandy, i oz. French gelatine. Put the macaroons in a basin, pour over the brandy,, and let soak. Put the pieces of loaf sugar on the rind of orange, so as to extract the oil and flavour, put the sugar and milk in a stewpan, and bring to the boil. Beat the yolks of eggs a little,' stir ill the boiled milk, return to the stewpan, and stir over a slow fire until it begins to thicken ; then put aside and stir in the gelatine, previously dissolved in a little milk. Strain through a pointed strainer or hair sieve ; now mix in the macaroons and brandy, and let cool a littie. Cut the ENTREMETS FROIDS, ETC. ( COLD SWEETS, ETC.) 537 fruit, lemon, and orange peel, shred it into fine shreds. Whip the cream until stiff and mingle with the preserved fruits into the cream. Stir until it commences to set, then pour into a mould and put on the ice to set. When required for table immerse it in tepid water, turn out on a cold dish, and garnish, if handy, with a little chopped jelly. 1691. Creme cuite a la Suisse. — 3 oz. glace fruits ( cherries , apricot, angelica, etc.), \ pint cream, \ pint milk, 6 yolks and 3 ivhites of eggs, 1| oz. loaf sugar, f oz. French gelatine, 1 glass cura<;oa, 1 gill icine jelly. Mask a quart mould with jelly, decorate the bottom and sides with glace fruits, and set the fruit with a layer of jelly. Put the milk and cream with the sugar in a stewpan, bring to the boil. Mix the eggs in a basin, pour over the boiling milk and cream, stir well, and return to the stewpan. Stir over a slow fire and let it come gradually almost to the boil, strain into a basin, dissolve the gelatine in a little milk, and pass through a strainer into the above ; stir occasionally until nearly cold, then add the liqueur and glace fruit cut into shreds, should any be left over ; pour into the decorated mould when it com- mences to get cool. Stand it in a cool place until set. Immerse in tepid water and dish up on a cold dish. 1692. Creme au Tapioca a la Compote <Je Fruits. — 3 oz. ground or crushed tapioca, 2 oz. loaf sugar, 2 inches vanilla- pod, | pint milk, % pint cream, about a pint of compote of fruit, almonds, and glace cherries for garnish. Put the milk, vanilla-pod, and sugar in a stewpan, let it come to the boil, stir in the tapioca, stir until it boils, and cook for about fifteen minutes. Pour into a basin to cool, whip the cream and mix with the tapioca when cool (remove the vanilla). Fill this into a border-mould, stand it in a cool place till firm, unmould on to a round dish, ornament the border tastefully with blanched and shredded almonds and halves of glace cherries, fill the centre with any kind of stewed fruit, pour some of the fruit syrup round the border, and serve. The fruit may, if liked, be flavoured with a glass of chartreuse or maraschino. 1693. Creme a la Fomaine — 3 oz. Jordan almonds and 1 oz. bitter almonds, 1 pint milk

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