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Caramel Custard
Creme Renversee

1/2 cup sugar
1/2 cup boiling water

2 eggs
3 egg yolks
4 tablespoons sugar
1 teaspoon vanilla
1 1/2 cups hot milk

Heat 1/2 cup of sugar in a heavy pan over moderate heat until it melts and
browns, stirring it constantly. Add very slowly 1/2 cup of boiling water,
stirring to keep it from boiling over. Simmer the caramel for 2 or 3
minutes and pour it into a china or glass baking dish, turning and tilting
the dish to coat all the inside.

Beat 2 whole eggs and 3 egg yolks in a bowl with a pinch of salt,
4 Tablespoons granulated sugar and 1 teaspoon of vanilla. Stir in
gradually 1-1/2 cups of hot milk. Pour this custard into the baking
dish. Set the dish in a shallow pan of water and bake the custard
for 1 hour in a 250 degree oven. It will be done when a knife
inserted in the center comes out clean. Serve the creme renversee
chilled and turned out on a platter. The caramel will cover it
like a sauce.

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2 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
My boyfriend LOVES this!!!!, December 17, 2004 - 06:19 PM
Reviewer: Julie from St. Paul, MN
It's his all time favorite of all Creme Renversee or Flan recipes I've tried. Egg to milk proportions are exactly right and so many of them aren't -- well worth trying if anybody in your family likes this dessert. I typically add more sugar to the eggs/milk mixture than called for in this recipe because he likes it on the sweeter side... I also increase the caramel sugar amount to 3/4 cup to make sure there's enough.

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Taste: Ease of Prep: Appearance:
perfect recipe, September 22, 2006 - 11:27 AM
Reviewer: sahiba from INDIA
i made this dish 4 the first time and it was an instant hit, no changes needed .i now make it very often.much easier than i thought it would be.

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