Crèmes Caramels

Crème caramel is the least rich of the sweet custards because it is made with milk and whole eggs—or whole eggs with a small number of additional yolks—but with no cream. It gets its name, of course, from the caramel used to line the ramekins in which the custards are baked. The custards are baked in a bain marie—a shallow pan filled partway with water—to keep them from overheating.