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Caramel Custard Ring (Creme Caramel Renversee) | Caramel Custard Ring (Creme Caramel Renversee) Recipes | Caramel Custard Ring (Creme Caramel Renversee) Recipe

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Caramel Custard Ring (Creme Caramel Renversee)

3/4 cup sugar, divided

4 eggs

1/4 tsp salt

2 2/3 cup milk

1 tsp vanilla extract

1 16-oz pkg frozen strawberries, thawed and drained or 1 pint of fresh strawberries

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Preheat oven to 350 F. In a small skillet over very low heat, melt 1/4 cup of the sugar, shaking the pan slightly as the sugar melts. heat, stirring constantly, until light golden. Pour at once into an 8-inch ring mold, coating the bottom of the pan completely. In a large bowl with electric mixer, beat the eggs slightly. Gradually beat in the rest of the sugar and the salt. Stir in the milk and the vanilla and mix well. Pour into ring mold. Set ring mold in a pan containing about 1" of hot water. Place pan and ring mold into the oven and bake for 1 hour or until knife inserted 1 inch from the edge comes out clean. Let cool for one hour. Unmold on a large serving platter and refrigerate until well chilled, at least one hour. Just before serving, heap the strawberries in the center.

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