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How-To

Classic Crème Caramel

A light touch and gentle baking make a silky smooth custard

BySusan McCreight Lindeborg Fine Cooking Issue 08
Photos: Suzanne Roman & Ellen Silverman
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As an avid, lifelong aficionado of custard, this author has made thousands and shares the secret to the best creme caramel, as well as how it stands up next to flan, regular custard, and other similar concoctions. You have to act fast, yet be careful and gentle at almost every step. She also includes tips on unmolding them for presentation perfection. Recipe variations include coffee-, citrus-, or ginger-flavored custards.

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