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A dessert made from an egg custard mixture, in a mould(s) [such as ramekins] that has been previously been "lined" with caramelised sugar. The whole is baked in the oven, before being turned out - the caramel then providing a sauce. See 'Ramekin'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.