Topped with a soft layer of caramel, these individual custard desserts aren’t too sweet—a bit of sour cream in the custard provides a hint of tanginess that marries well with the dark caramel notes. They’re easier to unmold while cold, so invert them 30 minutes before serving and then let them come to room temperature.
Make Ahead Tips
The custards can be baked up to 2 days ahead; refrigerate and cover once cold. Unmold them about 30 minutes before serving and let come to room temperature.
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