Posted by Peggy on November 17, 2016
* EQUIPMENT: You will need a pie pan, individual ramekins or another mold of your choice. You will also need a baking dish large enough to accommodate the mold or ramekins. It will be used as a bain marie for baking the custard in hot water.
35 minutes to make the custard and caramel
45 minutes baking time
4-24 hours resting time in fridge
Number of servings (yield): 8-10 SERVINGS