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Le Chaudron recipe
Crème renversée
Vanilla caramel custard
⏱ 60 minServes 6Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 ml (2 cups)whole milk
200 ml (¾ cup)heavy cream
6whole eggs
150 g (5 oz)superfine sugar- 200 g (7 oz)sugar
2 clovesMadagascar vanilla
1 pinchfleur de sel (flaky sea salt)
- 500 ml (2 cups) whole milk
- 200 ml (¾ cup) heavy cream
- 6 whole eggs
- 150 g (5 oz) superfine sugar
- 200 g (7 oz) sugar
- 2 cloves Madagascar vanilla
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make a dry caramel: heat the sugar in the saucepan over medium heat until amber, without stirring.
- Immediately pour the hot caramel into the cake pan, swirling to coat the bottom evenly.
- Split the vanilla beans, scrape out the seeds, then heat the milk and cream with the pods and seeds.
- Let infuse off the heat for 15 minutes, then whisk the eggs with the sugar and fleur de sel.
- Pour the hot infused milk in a thin stream over the egg mixture, whisking gently so it doesn't foam.
- Strain through a fine sieve into the pan over the caramel, then set it in a hot water bath.
- Bake 1 hour at 160°C (320°F) until set, then chill 6 hours before turning out onto a serving plate.
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