Creme caramel is typical preparation of French cuisine, based on eggs, beaten with sugar and diluted with boiling milk scented with vanilla. The preparation, filtered, is poured into a pudding mold or into truncated conical portion molds in which caramel was first poured. The cream is then cooked in a bain-marie, in the oven at 180°, for a time that varies between 45 minutes (if using molds) to 75 minutes (for the large mold). The cream should be cooled in the mold and then removed from it.