Creme Caramel and Bavarian Cream

I'm currently taking a baking course at George Brown.  This is what we made this morning. You will see the creme caramel has no bubbles (meaning it's baked just right) and is very smooth. I always prefer creme caramel's wobbly lightness to creme brulee... I found the latter too heavy.  The Bavarian Cream is almost like pudding... you can make this last-minute. Both desserts are great for entertaining.