Unmolding Custards

Unmolded custards need to be thoroughly set. Crème caramel is perhaps the most common baked custard that is served unmolded; for this reason the formula must be balanced with enough eggs (whole or yolks) so that the custard will keep its shape when unmolded. The custard should be unmolded carefully so that the sides remain smooth. The custard will be smooth, glossy, and creamy white except near the top, where some of the caramel will have baked into the custard, imparting some of its rich flavor and golden color.