The final produtct
We also make Creme Caramel or Flan during our first pastry week. It is basically a baked custard with a caramel layer in the bottom that is made separate and at service time we invert it and the caramel drips from the top to the sides. The only problem with our first batch was that we over baked it a bit and the eggs broke. When we deformed them they were a bit watery and full of holes.
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