I used to love creme caramel as a kid, so now I'm all grown up (allegedly) it's about time I started to make them :-).
I'm writing this post retrospecitvely, so I can't remember why there are no eggs in the photo. I must have forgotted to get them out of the fridge for the line-up shot. Anyway, the first step is to heat some sugar with a bit of vanilla to form the syrup. Burn the sugar to a rich brown colour, then pour into the bottom of a dish and turn it to cover the entire base.
Blitz all the remaining ingredients together, then pour into the cooled dish on top of the solidified sugar syrup.
Cover with tin foil and chuck it in the oven for a while until it's just about solidified (don't worry - it'll firm up as it cools). For extra points, bake in a bain marie so it dries out less.
To turn it out, run a knife around the edge of the dish, then place a plate upside-down on top. Turn the whole thing over and watch as the syrup runs over the top of the dessert. Yum.
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