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| Expand? | Letters | Answer | Clue | |||||
| 99% | 4 | Exact Match! | ||||||
noun • open pastry filled with fruit or custard | ||||||||
| 34% | 5 | Custard dessert topped with a hard caramel shell | ||||||
noun • a member of a group of Siouan people who constituted a division of the Teton Sioux, who now live on the Rosebud Indian Reservation in southwestern South Dakota and the Lower Brule Indian Reservation, on the west bank of the Missouri River in central South Dakota | ||||||||
| 34% | 8 | A creamy, caramelized dessert made from custard topped with a layer of hardened caramel | ||||||
noun • any of various soft thick unsweetened baked dishes • (British) the dessert course of a meal (`pud' is used informally) • any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed | ||||||||
Caramel Covered Custard Crossword Clue
There is 1 exact and 100 possible answers.
We've checked our database and believe the answer is
FLAN which was last seen in the New York Times Mini crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
FLAN
Updated: October 11, 2023
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times Mini14 Mar 2023 | Across 1 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | A caramel-based ingredient traditionally used to impart a rich bistre-like colour to gravy; or, the process of toasting something
Telegraph Herculis -
02 Oct 2023 | Telegraph Herculis / 02 Oct 2023 |
2 | A classic French dessert made with custard and caramel | |
3 | Caramel-topped custard
New York Times -
26 May 1993 | New York Times / 26 May 1993 |
4 | Caramel-topped dessert
New York Times -
07 Aug 1994 | New York Times / 07 Aug 1994 |
5 | Custard dessert topped with a hard caramel shell | |
6 | Dessert often topped with caramel sauce
New York Times -
16 Aug 2020 | New York Times / 16 Aug 2020 |
7 | ___ Poke (caramel candy)
New York Times -
22 Jan 2013 | New York Times / 22 Jan 2013 |
