a sweet dish which is essentially a custard but, because there is no French term corresponding to custard and because it is seen as something originally French, is known as a crème. The entry for that term explains that a boiled custard is often served in France in little individual containers. If some caramel syrup is poured into the container before the custard is put in, and the custard is subsequently turned out when served, it will have a more interesting appearance and flavour; and will qualify as a crème caramel.
In the latter part of the 20th century crème caramel occupied an excessively large amount of territory in European restaurant dessert menus. This was probably due to the convenience, for restaurateurs, of being able to prepare a lot in advance and keep them until needed. Latterly, however, it seems to have been losing ground.
A kindred dish is described above under crème brûlée.
See also Flan.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
