Crème Opéra

Serve 8 to 10 people.

4 whole eggs
8 egg yolks
4 cups milk boiled
1/2 cup sugar + 2 Tbsps
1 vanilla bean


1 cup of sugar
1 cup of water

  • Make caramel by boiling water and sugar together until golden brown.
  • Pour into a 8 cup ring mold and tilt the mold to coat the sides.


1 cup of whipping cream
5 or 6 meringues, crushed
1 lb of large strawberries, sliced and macerated in rum

  • Preheat oven to 350°F
  • Warm the milk with the vanilla bean and leave to infuse for ?? hour.
  • Beat eggs and egg yolks lightly with the sugar
  • Add milk and strain, if necessary, into the caramel lined mold
  • Cook at 350°F for 40 to 45 minutes (bain marie).
  • Cool completely, preferably overnight.
  • Turn the custard into a serving dish.
  • Whisk the cream until stiff and place half in a pastry bag with a small rosette tube.
  • Fold the crushed meringues into the remaining cream and put in the center of the custard.
  • Decorate with fresh strawberries and pipe stars of cream over the meringue and cream mixture.
  • Serve very cold.