Wayne Gisslen

Lactose-Free Crème Caramel

Preparation info
  • Yield:

    12

    portions, 5 oz
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredient U.S. Metric
Sugar

Method

Procedure

  1. Cook the first quantity of sugar with the water until it caramelizes. (See the section on sugar cooking.)
  2. Line the bottoms of twelve 6-oz (180