BAKE 52

CREME CARAMEL

Creme caramel sounds much better than plain old custard, but that's pretty much what this is.   Except with caramel, but I didn't think it improved the flavor any.  I'm not a custard fan due to texture, look, and taste, and after this recipe, I'm still not.  However, it was a really cool process with the caramel because it set up like a hard sucker on the bottom of the ramekin, but after baking it seeped into the custard so that when you turned the custard out it had a beautiful dark golden color on top that was just as soft as the custard.  It also left a liquid caramel that drizzled over the surface, but I didn't love the taste of it (which is weird because I love caramel).

     Oh, and one more thing about the caramel.  When a recipe says to be careful handling the caramel because it gets extremely hot--heed the caution.  Otherwise, you end up with a beautiful blister like this:(

     If you like custards, give this a try, and if you don't, it's still fun to make and you can take it to a neighbor.

 Michelle was our host this week and you can get the recipe over at her blog HERE.

Check out some of the other Bake 52 members who joined us this week:

1.	Michelle	3.	Talesha	5.	Jen O.
2.	Janet	4.	Amanda

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