Creme Caramel

Creme Caramel, originally uploaded by Theresa111.

In this photo you can see the caramel which has sauced the baked custard. The caramel is poured into the ramekin, before the custard mixture, and then baked in a Bain Marie, a water bath, at a very low temperature. When it is ready to be plated you use a sharp knife and loosen the custard. Place a clean serving dish top side toward the top of the dessert and place a hand on top, and one hand underneath the ramekin.  Flip it over and then remove the ramekin.


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