crème caramel



  • feminine Individual sized ramekins, with a base layer of, or lined with, caramel, filled with egg custard, baked in a bain-marie in the oven, cooled, demoulded on to a plate so that the caramel is on top and decorated or left plain. Sometimes made in a large dish and portioned.


  • noun a dessert of egg custard topped with a thin sauce of browned sugar. It is usually served turned upside down onto the serving plate, though sometimes served in the bowl in which it is cooked.