Crème Renrersée a la Française (Vanilla Custard)
Scald 5 cups milk with a 1-inch piece of vanilla bean and cool it slightly. Beat 4 eggs, 4 egg yolks and ½ cup sugar until light and lemon-colored and add the milk, stirring constantly. Strain the mixture through a fine sieve into a buttered baking dish or individual custard cups. Set the dish or cups in a pan of hot water, cover, and bake in a moderately slow oven (325° F.) until the custard is set and a knife inserted near the center comes out clean.
Crème Renversée au Chocolat (Chocolate Custard)
Cook ½ cup water and ¼ pound grated sweet chocolate over low heat, stirring constantly, until the mixture is smooth. Combine with 2 ½ cups scalded milk and follow directions for crème renversée à la française.
Crème Renversée au Café (Coffee Custard)
Combine ½ cup strong coffee with 2 cups scalded milk and follow directions for crème renversée a la française.
Crème Renversée Caramel (Caramel Cream Custard)
Scald 1 cup cream and 1 cup milk with a 1-inch piece of vanilla bean. Beat together until well blended 3 eggs, 2 egg yolks and ½ cup sugar. Cool the milk slightly and pour it gradually into the egg mixture, stirring constantly. Strain through a fine sieve.
Melt 1 cup sugar in a heavy skillet over a moderate fire, stirring constantly. Gradually add ½ cup water and boil. stirring, until the caramel is well blended and brown. Pour the caramel into a ring mold, turning the mold around and around until the inside is well coated. Cool until the caramel is set. Pour the custard into the mold and put the mold in a pan of hot water. Bake in a moderate oven (350° F.) for about 45 minutes, or until the custard is set and a knife inserted near the center comes out clean. Cool and chill the cream and unmold onto a serving dish.
Petits Pots de Crème à la Vanille(Vanilla Pot Creams)
Scald 2 cups cream with a 1-inch piece of vanilla bean and ½cup sugar and cool it slightly. Beat 6 egg yolks until they are light and lemon-colored and add the cream, stirring constantly. Strain the mixture through a fine sieve into small earthenware pots or custard cups Set the pots in a pan of water, cover the pan and bake in a moderately slow even for about 15 minutes, or until a knife inserted near the center comes out clean. Serve the pots de crème chilled.
Petits Pots de Crème au Chocolat (Chocolate Pot Creams)
Follow the directions for petits pots de crème à la vanille, substituting 4 ounces sweet chocolate, melted, for ½ the sugar.
Pinterest
