Crème Caramel Nouvelle

Traditional crème caramel is a custard baked in a mold with caramelized sugar coating the bottom. This dessert is known as crème renversée in French, literally translated as “upside-down cream”; in Spanish, the name is flan. The caramel coating colors and flavors the bottom of the custard during baking, and this portion becomes the top when the dessert is inverted. When the chilled custard is placed upside-down on a serving plate, the liquefied portion of the caramel runs over