Baked Custards

There are two types of baked custards: those that are served in the dishes in which they were baked and those that are served unmolded. Within these two types there are many varieties. Classic examples in French dessert making are crème brûlée (caramelized custard), crème caramel (caramel custard), crème renversée (unmolded caramel custard), and pots de crème (individual custards baked in a little, lidded ceramic or porcelain pot). American bread puddings and some cheesecakes may also qualify as baked custards. As with other custards, baked varieties can be sweet or savory.