Crème Renversée au Caramel

Name: Crème Renversée au Caramel
Ingredients: 1 cup granulated sugar; 6 tablespoons water; 4 large eggs; 6 egg yolks; ⅓ cup sugar; ¼ teaspoon fine sea salt; 1 ½ teaspoons vanilla extract, or 1 vanilla bean, halved, seeds scraped out and pod reserved; 3 ¾ cups whole milk; 12-inch round baking dish

www.jewishfoodsociety.org

Photographer: Joseph De Leo. Food Stylist: Chaya Rappoport. Prop Stylist: Amanda Dell.

View full recipe on www.jewishfoodsociety.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.

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Ingredients

1 cup granulated sugar
6 tablespoons water
4 large eggs
6 egg yolks
⅓ cup sugar
¼ teaspoon fine sea salt
1 ½ teaspoons vanilla extract, or 1 vanilla bean, halved, seeds scraped out and pod reserved
3 ¾ cups whole milk
12-inch round baking dish