Woman's Day Food Director Jennene Plummer answers your questions about all things food.

Question

"Hi, I read your advice about how to successfully unmould créme caramel out of the ramekin. However I had done exactly as you said and let the créme caramel completely cool off before I put them in the fridge but could not unmould them so I served them in the ramekins and found that the caramel was rock solid at the bottom. I even tried dipping the ramekins in hot water but that didn't do anything either. Do you think it might be an idea to hold it over an open flame for a few seconds before unmoulding, or do you have any other suggestions?"
— Milica

Answer

Well, you have done everything correctly, but I suggest that you run the tip of a knife around the rim of the mould to loosen the créme caramel, then dip in hot water, shaking it gently from side to side until you see that it is beginning to move in the mould. I wouldn't recommend your suggestion of the open flame technique.

Recipe

Check out Jennene's own recipe for white chocolate créme caramel.