Caramel Custard (Creme Renversee) Recipe

• 2 c. Lowfat milk
• 1 piece Vanilla bean
• 5 Tbsp. Granulated sugar
• 3 x Large eggs
• 1 Tbsp. Water

1. Scald lowfat milk, with a piece of vanilla bean added.
2. In mixing bowl, beat together Large eggs and 2 1/2 Tbsp.
3. sugar for 1 minute.
4. Stir in boiling lowfat milk, beating constantly till well blended.
5. Meanwhile, in small, heavy saucepan, cook remaining sugar with water, stirring constantly, till sugar is slightly browned.
6. Pour a little of browned sugar from pan in each of 4 custard c..
7. Fill c. with lowfat milk mix.
8. Place c. in pan containing warm water and bake at 450 degrees for 30 min, or possibly till custard is well set and a pointed knife inserted in center comes out clean.
9. Cold.
10. Unmold on serving dish.
11. Suggested Wine: Chilled Bordeaux Sauternes; chilled sweet Semillon.

milk, vanilla bean, sugar, eggs, water

Taken from cookeatshare.com/recipes/caramel-custard-creme-renversee-99588 (may not work)