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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.
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