A custard dessert with a layer of soft caramel on top, as opposed to Crème brûlée, which is pudding with a hard caramel top. The dish is eaten throughout the world although used to be ubiquitous in European restaurants.
Sugar syrup cooked to caramel stage and is poured into the mold before adding the custard base. It is cooked in bain-marie on a stove top or in the oven in a water bath. It is turned and served with the caramel sauce on top, as the name suggest; Crème renversée au caramel. Make sure to avoid undercooking the interior or overcooking the exterior. There will be bubble formed if the custard base is baked with too high temperature or baked too long. I covered the top with aluminium foil after 5-6 minutes of baking.