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Advertisement After the par bake, I poured in the crème fraiche custard (confession:I replaced 1/3 of the crème fraiche amount with buttermilk to lighten the calories a bit) and scattered on some plumped raisins.  I was amazed that the custard did not immediately leak out the pan, so I hoped for the best.  I was just making a half-recipe (6″), but I left it in the oven the full time.  A knife poked into the center still didn’t come out completely clean after an hour, but I took it out away.  After it came to room temp, I popped my springform-in-pie-plate contraption it into the fridge for extra insurance that the custard would be fully set.  And then the moment of truth… Advertisement