…..France’s answer to baked custard. “Creme caramel. A light egg custard that is baked in a caramel-lined mould in a water bath. After the custard is baked, it is chilled and then turned out of the mold….In Spain, it is called flan and in Italy, crema caramella.”
-The International Dictionary of Desserts, Pastries, and Confections- By [...]
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diane thompson
Canada
I make my home in Vancouver, but have been known to travel far and wide in hot pursuit of something good to eat. My passion for experimenting in my home test kitchen is only surpassed by an enthusiasm to share (most of) my inventions with others. I enjoy exploring a variety of culinary interests, including growing a kitchen garden in my own backyard and connecting with a rich and diverse community that continues to find each other through the complex and fascinating world of food. -
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