Crème Renversée au Caramel

Crème renversée au caramel is a dessert preparation that is in the same family as crème brûlée, the main difference being that crème brûlée contains yolks and cream whereas crème caramel is made using whole eggs and milk. Also, in this preparation caramel is poured into the bottom of the mold before adding the appareil. The caramel becomes liquid as the appareil sets during cooking; it then acts as a sauce when the dessert is turned out of its mold onto the plate.