creme renversee au caramel

I think in English, it would translate as

upside down vanilla custard with caramel sauce.

This is a great dessert, fairly simple

and almost good for you!

It is only eggs and milk,

with some sugar and vanilla,

as far as dessert goes,

it is almost healthy!

Not really, but it is wishful thinking!

It is French and there is no cream or butter,

so I am going back to almost healthy,

by French cuisine standard!

Ingredient:

2 cups of milk

4 eggs

4 Tbsp of sugar

1 1/2 tsp of vanilla

1 pinch of salt

for the caramel sauce:

4 Tbsp of sugar

2 Tbsp water

First we need to make the sauce. Since I used a metallic mold,

I put the sugar and water directly in the mold,

and boil it until it is golden.

I let it set aside to make the custard.

The milk, sugar, salt and vanilla are brought to a gentle boil.

The eggs are whisked in another bowl.

Then the milk solution is added slowly to the eggs with constant whisking.

Before pouring the mixture in the mold, it is filtered through a strainer.

The custard is cooking in a water bath (bain marie!)

in a hot oven (400 F) with cold water for 25-30 minutes, or until golden.

I have seen recipes calling for cooler oven and boiling water,

but this chef (Francoise Bernard)  insists that it cooks better that way!
And I must say, it works!
Then it needs to cool down and be refrigerated for a couple hours,
and it is ready to be enjoyed!
Just before serving, use a knife all around the edges,
put a plate on top and flip it to release the custard with its sauce on top.

The kids have started their swim teams,
and while school is not out yet,
they are starving after their practice.
Nothing like school and swim to make a preteen hungry,
so they are devouring this post work-out dessert!

Happy day!