Reverse cream with clementines

Reverse cream with clementines

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Fill up on sweetness and vitamins with this gourmet dessert.


  • For 4 people :
  • 250 ml of milk
  • 250 ml of fresh cream
  • 3 eggs
  • 200 g caster sugar + 2 tbsp. soup
  • 1 vanilla pod
  • 2 clementines
  • • 1 knob of butter.


Preheat the oven to 150 ° C (item 5). In a saucepan, bring the milk and cream to a boil with the vanilla bean cut in half and the zest of a clementine. Turn off and let steep. In a bowl, beat the whole eggs with 60 g of sugar until the mixture becomes foamy then pour the creamed milk and cream, still beating. Cook the remaining sugar with 2 tbsp. water to make a caramel. Pour in a pan or 4 small mussels, covering the bottom. Pour the cream into the pan and bake in a bain-marie for 50 minutes. Place the cooled cream in the fridge for a few hours. Heat the butter and sprinkle with powdered sugar. Add the clementine wedges and caramelize them. Unmould the cream and serve with the clementine wedges.