My recipe tells me to set the oven to 150c and cook the cook the custard for about 1 hour till set and then set overnight.
Now i put the ramekins in water in the oven which means i am effectively poaching it which further means i am cooking it at about 95c .
Now my question is would it be right to say that a creme caramel is poached and not baked ?
Also i would like someone here to clear the concept of a custard.... what exactly goes on inside when we are cooking a custard ??? How and why does it set ?
I am confused please help !!!