Crème Renversée au Caramel

Crème Renversée au Caramel

Romain Avril

Today I’m sharing one of the simplest recipes on my page—Crème Renversée au Caramel, a classic dessert from my home country of France and my Papa’s all-time favourite. Eggs are enjoyed in every culture, and this is just one of the many timeless recipes France has to offer.

You’ll notice the deep golden colour in this dessert right away, and it comes down to the eggs I use in all my recipes. Conestoga Farms eggs have naturally rich yolks thanks to a diet that includes marigold extract, a source of lutein. It brings a beautiful colour and depth to both sweet and savoury dishes, and they’re also free run, locally raised, and a great source of omega-3s and protein.

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Course Dessert

Cuisine French

Servings 6

Ingredients

Vanilla Royale

6 large Conestoga eggs
90 gr Sugar
750 ml Milk
1 pod Vanilla

Caramel

120 gr Caster sugar
23 gr Water

Instructions

Caramel Method:

In a saucepan, add the water and sugar and place it no medium-high heat.
Bring into a boil and cook it until you obtain a deep caramel.
Pour the caramel equally into 6 ramekins.
Let it cool and set aside.

Vanilla Royale Method:

Pre heat your oven to 350F.
Scrape the beans out of the vanilla pod and place it into a medium saucepan with the milk.
Bring it into a boil, take it off the heat, cover and let it steep.
Meanwhile in a large stainless-steel bowl, whisk the sugar and Conestoga eggs until fully combined.
Pour the steeped milk over the egg mixture.
Whisk to combine.
Place the ramekins in a large baking deep dish, then pour the royale over the set caramel all the way to the top.
Let the bubble dissipate naturally or using a blow torch.
Fill up the baking dish with warm water 2/3 of the way and place it in the oven on the middle rack.
Bake for 40 min, the centre should be slightly jiggly yet set.
Let them cool down for 15 min. Then place on a tray and and in the fridge until set (4-6 hours or overnight).
When ready, run a knife through the sides of the ramekins, flip it over a plate, shake it up and unmold.
Time to enjoy with some orange wafer or cookies of your choice.
Bon appétit :)

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