Frozen Crème Caramels

When I started testing recipes for this book. I froze many of the desserts I have baked over the years to see what would happen. There were many that did not work. An angel food cake got chewy, and the baklava tasted the same as always. But simply putting a crème caramel in the freezer was a winner. The high amount of sugar keeps the caramel soft, and the custard freezes smooth and creamy without the use of an ice cream machine.