# |  A |  B |  C |  D |  E |  F |  G |  H |  I |  J |  K |  L |  M |  N |  O |  P |  Q |  R |  S |  T |  U |  V |  W |  X |  Y |  Z  

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.

Comments
Chez Lolo 
Jul. 8, 2009 12:46 am
also known in Egypt as cream caramel we use 3 eggs for each cup of milk,suger.
 
grammy62oh 
Jul. 8, 2009 6:26 am
barelyvisible
 
grammy62oh 
Jul. 8, 2009 6:27 am
This sounds perfect. My friend always has trouble with the carmel top, so I will give her this recipe and I think she will do fine now.
 
ONEIDA RIOS 
Oct. 8, 2009 4:35 pm
WONDERFULL RECEPIES LOVET.
 
 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?