Recipe For Making Baked Custard Renversee Or Cream Versailles

1 quart of milk. 1/2 teaspoonful of salt. 8 eggs, or 4 whole eggs and eight yolks. 1/2 cup of sugar. 1 cup of sugar.

Cook the cup of sugar in a small saucepan over a hot fire, stirring constantly until the sugar melts and becomes light brown in color. The sugar, as it is stirred, will first resemble flake tapioca, then gradually melt and become brown. The pan needs be lifted occasionally, to prevent burning. As soon as the sugar is melted, turn into a three-pint mould, or into two moulds of smaller size. With a towel in both hands tip the mould from side to side to coat the inside with the caramel. The mould must be handled quickly, as the caramel hardens quickly. Set the mould aside, while the custard is prepared. The caramel will crackle, but this is no disadvantage, and the mould thus prepared may be kept any length of time. Prepare the custard as usual and strain into the mould. Bake as any custard, on heavy folds of paper, and surround with hot water. When cold turn from the mould on to the serving-dish. The caramel will form a sauce around the custard. This is one of the most delicious dishes in a cook's repertoire. Two ounces of melted chocolate cooked with a little melted sugar and water may be added to the milk of which the custard is made. Or the caramel may be melted in a little boiling water and used in the custard, instead of sugar, thus giving caramel custard.

Custard Renversee, Baked In Small Moulds