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.
