How to Make Crème Caramel

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Published 2007

Pour the hot caramel in the bottom of porcelain ramekins, creating a thin layer.
Pour the custard mixture into the ramekins and bake gently.
When the custards are cold, run a knife along the inside edge of each ramekin to loosen the sides.
Invert a plate over the top of the ramekin.
Invert the plate and ramekin together.
Give the plate and ramekin a quick up and down shake and lift off the ramekin.

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