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16
servings, 3¼ inches in diameterEasy
By Bo Friberg
Published 1989
Crème caramel is titled crème renversé in French, which literally means “cream reversed,” referring to the fact that the desserts are unmolded and served upside-down. Crème caramel is made by coating the bottom of baking forms with a layer of caramelized sugar, filling them with a raw custard mixture, and baking in a water bath. The caramel coating colors and flavors the bottom of the custard during baking. When the cold custard is inverted onto a serving plate, a portion of the cara