Crème caramel is one of a species of French custard desserts known as crèmes renversées, literally ‘creams turned upside down’. They are made in moulds and then turned out. In the case of crème caramel (also known in English as caramel custard), a coating of caramel is put in the bottom of the mould before the egg and milk custard mixture is poured in; when it is cooked and taken out of the mould the caramel forms a topping which runs down the side of the custard. Crème caramel should not be confused with crème au caramel, which is a caramel-flavoured cream dessert.
Subjects: Cookery, Food, and Drink.