A custard dessert a.k.a. crème renversée that is made with hot milk, eggs and sugar mixed together
and flavoured with vanilla. The custard mixture is poured in a caramel-coated mould and cooked in gentle oven in a water bath until set.
Crème caramel is then chilled thoroughly and unmoulded, the caramel forming a delicious sauce and coating on top of the custard. Crème caramel may also be baked in small ramekins, petits pots de crème, and flavoured with chocolate, coffee, fruit, spices, etc.
See a recipe for crème caramel.