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.