Crème Caramel

Prepare caramel

1. Take out 4 small ramekins and have them ready to go.
2. In a small saucepan, stir together the sugar and water for the caramel. Bring to a boil over medium-high heat and cook, without stirring (stirring cooking sugar will cause crystallization) until the mixture starts to turn golden around the edges, 5 to 8 minutes. (Watch closely because once the mixture starts to change color, it will go from good to burnt quickly). Gently swirl the pan once or twice to even out the cooking and prevent the sugar from burning in patches. Continue to cook until the sugar turns medium amber, about 30 seconds more.
3. Working quickly, pour about 1/4 of the hot caramel into the first ramekin and swirl about 1/4 inch up the side. Repeat with the remaining three ramekins. Let the caramel harden and prepare the custard.

Prepare custard

1. Preheat oven to 325F.
2. Whisk the eggs in a medium saucepan, then whisk in the remaining ingredients. Heat the custard mixture until the sugar dissolves and it is warm, but not hot. Strain through a strainer into a 1-quart measuring cup.
3. Pour 1/4 of the custard mix into each ramekin--pour in once only, do not top off. Place ramekins into a baking dish and into the oven, then pour very hot water into the pan until it comes about halfway up the sides of the ramekins, being careful not to splash water into the custard.
4. Bake the custards in the water bath until the near center of the custard reaches 175F on an instant read thermometer, 30 to 45 minutes (see note). If you don't have an instant read thermometer, insert a knife slightly off center and it should come out clean.
5. Transfer the ramekins to a wire rack and cool completely. I usually use a slotted pancake turner or a canning jar grabber to remove the first couple, before removing from the oven (I have splashed my custard at this point too). Once cool, cover each ramekin with plastic wrap and refrigerate for 8 hours (see note), or up to 3 days.
6. To serve, run a small knife in a smooth (not sawing) motion around the edge of each ramekin to loosen the custard. Place a small plate on top of the ramekin, then invert. If the creme caramel doesn’t release, you can gently shake up and down a few times to help loosen, holding the plate and ramekin tightly together.
7. Decorate with berries and fresh herbs if desired