Caramel Custard…crème renversée

creme renversée3

We are visiting my French host family for perhaps the last time before we leave France, and today my host mother decided to make us a delicious caramel custard. The caramel custard is something you can buy here as a cheap dessert for children, but why would you do that when you’ve got this delicious recipe right here, under your nose. Making it yourself is very, very easy-and the taste of the caramel-a very deep, rich taste of sugar that has almost burnt, but has held out for deliciousness’ sake (I for one always loved burnt marshmellows) is not something, I realize now, that a company can churn out in massive homogeneous quantities. Part of the magic of the custard is this ultra-simple caramel sauce-it’ll be slightly different each time you make this dessert. My host father fondly recalled this homestyle dessert that he’d once eaten regularly on the farm where he grew up. “It was a simple dessert. We had everything we needed at our fingertips-milk from the cows, eggs from the hens…all we had to buy was the sugar…” This recipe is simplicity. Tradition. And once you know this recipe by heart, it’ll feel like an old family secret. One that you’ll want to share with your friends of course.

Each scoop of custard turns into a little island drowning in a sea of caramel

Each scoop of custard turns into a little island drowning in a sea of caramel


  • 1 litre de lait
  • 150 g sucre
  • 6 œufs
  • 2 tsp Almond extract
  • Sucre, 2 TBS water


  • In a pot, heat sugar and water over the stove top until it caramelizes and turns a deep gold color-almost like maple syrup. Then, add the caramel to the
  • Boil the milk and the sugar in a different pot.
  • Whisk the eggs in a separate bowl.
  • Slowly add the hot milk mixture to the eggs, stirring constantly so that the eggs don’t cook. Then add the almond extract.


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  1. Lois says

    This looks yummy! Maybe a cross between custard and crime brûlée? How about a recipe in English measurements? 😉

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