Although not a traditional Greek dish, Cream Caramel is a common desert in many parts of Greece.
Also known as flan, this custard dessert is well known for the thin top layer of caramel.
Sugar syrup is cooked to a caramel stage and poured into a mold to form the thin layer that will become the top. The custard base is added and the dish is cooked in a bain-marie (water bath) in the oven.
Once cooked it is chilled and prior to serving is turned so that thin caramel layer is on top.
Turning out the dish requires care and often times there are mishaps and misjudged turns, which results in splits or breaks. That means we have to turn another desert and the broken one has to be grudgingly eaten!