One of my top 5 favorite desserts. I've made it before with great success but all the recipes I have found and have used call for the creme caramel to be placed into individual ramekins. I would really like to make a creme caramel dessert inside a bunt mold for presentation. Is this possible? My Mom used to make it this way but she hasn't made it in many years and she's not a technique conscious cook, she doesn't know why it worked. I'm afraid to try it myself for fear of unmoulding the creme caramel into one big gloopy pile of custard. So what do you think, should I just experiment with this? What kind of bundt mold do you think would be best for this?