Crème Renversée (French Flipped Pudding)
Classic French crème caramel, forming a perfect dome when unmolded.
Ingredients
egg yolks
8
fine sugar
200 g
whole milk (heated)
1 L
vanilla pod (optional)
1
Instructions
1
Mixing
Whisk the egg yolks and sugar until pale and frothy, then pour in the hot milk while stirring constantly.
2
Portioning and Baking
Divide the custard into small ceramic ramekins and bake in a water bath at 150°C (gas mark 5) for about 20 minutes.
3
Cooling and Unmolding
Once cooled, invert onto plates to unmold.
