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Crème Renversée (Baked Custard)
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Crème Renversée (Baked Custard)


  1. 250 grams granulated white sugar
  2. 2 tablespoons vanilla essence
  3. 4 tablespoons water
  4. 450 milliliters milk
  5. 250 milliliters double-whipped cream
  6. 6 eggs
  7. 2 egg yolks



  1. Place 175 grams of sugar in a heavy saucepan with the water. Mix and bring to the boil over high heat, stirring all the time to dissolve the sugar. Then boil without stirring until a dark caramel syrup is formed. Immediately pour the caramel into a 4-cup soufflé dish. Hold the dish with kitchen gloves and swirl to coat the bottom and sides of the soufflé dish. Set aside, and allow to cool and harden.
  2. Preheat your oven to 170°C.
  3. Add the milk, cream, and vanilla essence to a saucepan and bring to a boil over medium heat, stirring frequently. Remove pan from the heat, cover, and set aside for 15 to 20 minutes.
  4. Place the 6 whole eggs and 2 egg yolks in a bowl with the remaining sugar and whisk for 2 to 3 minutes, until smooth and creamy. Whisk in the hot milk and carefully place the mixture into the caramel-lined dish. Cover with foil.
  5. Place the dish in a deep roasting oven tin. Pour in enough boiling water in the roasting tin to come halfway up the outside of the dish containing the custard mixture. Bake the custard mixture for approximately 40 to 45 minutes, until a knife inserted about 2 to 5 centimeters from the edge of the dish into the custard comes out clean. Remove from the roasting tin and allow to cool for at least 30 minutes, and then chill overnight.
  6. Carefully run a knife around the edge of the dish to loosen the custard. Cover the dish with an upside-down serving plate and, holding both tightly, invert the dish and plate together. Slowly lift one edge of the dish, allowing the caramel to run over the sides. Then slowly lift off the dish.
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