Crème renversée (Caramel Custard Pudding)
Make caramel in a mold and spread meringue over it. Cook the remaining sugar into caramel, dissolve in milk, whisk with egg yolks to make a custard, then pour into the mold and bake.
Ingredients
eggs (separated into whites and yolks)
6
caster sugar (80 g added to the egg whites, remainder for the milk)
200 g
icing sugar (for beating the egg whites)
50 g
milk
0.75 L
vanilla pod (split)
1
Instructions
1
Make the caramel for the mould
Pour 80 g of the caster sugar and 2 tbsp water into the mould. Place over heat and let the sugar turn into caramel. Rotate the mould so it is evenly coated.
2
Prepare the egg whites
Separate the egg whites and yolks. Beat the egg whites with the icing sugar to very stiff dry peaks. Spread the meringue into the caramel-lined mould and press down firmly.
3
Preheat the water bath
Place the mould in a dish of cold water and bake in the oven at 180°C (thermostat 6) for 45 minutes, then leave to cool.
4
Cook the milk
Dissolve the remaining caster sugar in the milk, add the split vanilla pod and bring to the boil. Leave to cool slightly and infuse, then remove the vanilla pod.
5
Mix the egg yolks
Place the egg yolks in a bowl. Slowly pour in some of the hot milk, stirring constantly.
6
Cook the custard
Pour the yolk mixture into the pan with the remaining milk. Heat over very low heat, stirring constantly, until the cream coats the spatula. Do not let it boil (run a finger through the cream coating on the spatula; the line should remain clear). Leave to cool.
7
Assemble
Pour the custard into serving dishes. Unmould: dip the mould in hot water for a few seconds, then turn the pudding out onto the custard.
