Crème caramel is a classic dessert

Crème caramel is a sophisticated dessert made of two main components:

1. Caramel Layer
Ingredients:
Sugar: Granulated sugar is melted and caramelized for a golden, glossy topping.
Water: Helps dissolve the sugar and ensures smooth caramelization.
Structure:
The caramel is poured into the bottom of the mold or ramekin, forming a sweet, syrupy layer that becomes the top when unmolded.
2. Custard Base
Ingredients:
Milk: Typically whole milk, for a creamy texture.

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Eggs: Provide structure and richness.
Sugar: Sweetens the custard.
Vanilla: For flavor; vanilla extract or pod seeds work well.
Structure:
The custard mixture is poured over the caramel and baked until set. It’s creamy, smooth, and lightly set without being dense.
Final Presentation
Appearance: After chilling, the dessert is inverted onto a plate, revealing the caramel as a glossy, sauce-like topping that drips down the sides of the custard.
Texture: Silky, creamy custard contrasted with the slightly sticky, flavorful caramel.