crème caramel
[ krehm kehr-ah-MEHL; krem KAR-uh-mehl ]
Also known in France as crème renversée, crème caramel is a
CUSTARD that has been baked in a CARAMEL-coated mold. When the chilled
CUSTARD is turned out onto a serving plate it is automatically glazed and sauced with the caramel in the mold. In Italy it's known as crema caramella, and in Spain as flan.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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