Yes, this classic French dessert is made from a thick, baked vanilla custard and sprinkled with caster sugar which is melted to caramel. This is usually done under a grill but the dish can also be browned in the oven at 200 degrees C for about 15 minutes, until the sugar bubbles.
Alternatively, you can make a caramel topping separately by gently heating 125 g (1/2 cup) of sugar in 125 ml of water until it dissolves, then boil until it changes to a rich caramel color and pour it over the custards. Leave for a few minutes to harden, then serve.
Or pour the caramel thinly onto a greased baking tray, allow it to set, then break it into small pieces and sprinkle over each custard.
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