Like the millefeuille the Crème Caramel is another form of custard. This time it doesn’t have any flour or thickener in it and instead the custard is gently cooked in a small ramekin or dish that is half-surrounded by hot water as it is baked in the oven. The water acts as a protector. The crème caramel is another skill — get the temperatures wrong and the dish doesn’t not come out the way it should.
Get it right and the rich voluptuous custard, off-set with the faint bitterness of