A distant cousin of crème brûlée, crème caramel is distinguished by the liquid texture of its main ingredient. Caramel, obtained by cooking sugar, is used to coat, glaze or surround many pastries with coulis. This dessert cream topped with a layer of caramel - of mysterious origin - is eaten all over the world. Its most famous variants are found in Brittany, with its salted butter version, in Latin America where it is associated with milk jam or even in Vietnam where caramel is replaced by black coffee.

Please bring your ramekins, take a look at the picture.