Crème Caramel

Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in
The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This silken, unctuous dish belongs to the large family of crèmes renversées – cream-based dishes cooked in a bain-marie and served upside-down – and this version remains one of the best known and best loved of French desserts. Dumas suggests a variety of alternative flavours – rosewater, pistachio, lemon, coffee – but in all cases the basic technique remains the same.