Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

This custard dish is one of the best known and most loved French baked custard preparations. A ramekin or charlotte mold is coated with caramel and then the custard is poured into the mold and baked in a bain-marie. Once baked, the custard is chilled until unmolded for service. The caramel is soft and runny and makes a saucelike coating over the custard.