87 Crème Caramel

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