Mixture for Crème Renversée
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre boiled milk
- 200 grammes caster sugar
- 4 eggs
- 8 egg yolks
Instructions
- Gather the sugar, the eggs and the yolks in a terrine; mix and work them for a moment.
- Add the milk little by little, stirring with the whisk.
- Pass the mixture through muslin and carefully lift off the foam that has formed on the surface.