Sometimes- you need a good vanilla pudding to end the day. This recipe for creme caramel hits the spot every single time

Make caramel: My favorite way is to use a non-stick pan and a small silicone spatula. Heat 1/2 cup of sugar till it starts to melt- then stir gently till the sugar reaches a beautiful amber brown. Pour into your serving ramekins or baking dish and swirl it around the sides. Careful- that stuff is hot

Make custard: Beat 1 cup of whole milk, 1/2 cup of cream, 2 eggs and 1 egg yolk with 1/3 cup of sugar and 1 tsp of good vanilla (chanelling my inner Ina Garten) till smooth. Pour into prepared pan/ramekins

Bake custard: Bake in a waterbath at 375 for 35-45 minutes. I personally do let the top brown just a little bit. There is nothing worse than unmolding a flan to have the center still liquid.

Cool custard for 2-3 hours, unmold (run a knife along the edges)