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A French dessert that consists of rich custard baked in a mold that has had the sides of the mold coated with caramel prior to baking.

A popular fruit snack or dessert made by coating an apple in caramel. To make the Caramel apple, begin by inserting a wooden stick into the stem end of an apple, so it can be used as a handle to hold the apple.

A food substance that is produced by cooking sugar until it melts and darkens into a nutty brown colored mixture that ranges in consistency from liquid to hard-surfaced.

carmel, carmal, caremel, caramal,

A rich French custard that is traditionally served in small cups, such as ramekins or other similar baking vessels that can be placed in an oven or microwave, and served chilled.

A small puff pastry, commonly served as an appetizer or dessert, that is sliced in half to hold various fillings that could be sweet or meat or cheese-based.

A term most often applied to the process of melting sugar, either as a basic substance or to melt it when it is contained within a food.