Today is all about creating two delightful French desserts: crème renversée au caramel (caramel custard) and apple custard. Both are baked in a mold and coated in a beautiful brown caramel topping.
The key ingredient is, of course, caramel. Julia explains how to make caramel by heating sugar until it reaches a dark brown color. You can use a candy thermometer or the traditional method of constantly checking for the right consistency. Once the caramel is ready, you can line your molds with it.
For the crème renversée au caramel, you’ll need eggs, milk, and some rum. Or maybe you prefer vanilla extract.
To make the apple custard you’ll bake sliced apples with lemon juice, cinnamon, sugar, and butter. The apples are then folded into a custard mixture and poured into the caramel-lined mold.
Both custards are baked in the oven until set. Caramel custard is a delicate dessert with a silky smooth texture, while the apple custard has a slightly firmer consistency with chunks of tender apples.
Julia also makes candied nuts with the leftover caramel. These can be enjoyed on their own or crumbled over the custards for more texture and deep flavor.