Crème caramel has been one of our signature offerings. In France, it is about the dowdiest item on a menu. But here, it reminds people of cozy old times, or of trips abroad.

Recipe Caramel is dangerous, because it is very hot, and it stays hot for a long time, even on your skin. Over the years we have burned ourselves a couple of times. Do not prepare the caramel in a rush or if you are likely to be interrupted. This is not for klutzes.

The Caramel

3/4 cup sugar
2 tablespoons water

Use a small saucepan with a thick bottom.

Put the sugar and water in the pan. Shake well to turn most of it into a paste.
Heat on a high fire, shaking very often, but never stirring (sounds like James Bond).
After a while, it will start bubbling. keep on shaking, gently as not to splatter.

When the sugar gets clear and blond, turn the fire down a bit.
The idea is to slow the fire as you get closer to the right color.
Stop the fire when you get a touch less deep brown  than you wish, since the caramel will cook a bit longer.

As soon as the caramel stops bubbling, distribute it among 6 clean and dry 6oz custard cups. If you trust yourself,  lift each cup and help the hot caramel coat the sides.

Now the caramel can wait a long time. It may make cracking sounds as it cools. But the cups are not cracking. Don't worry. As for the pan, boil water in it to dissolve the caramel before washing it.

Preheat oven to 325F.

Place your six caramel cups in a lasagna pan.

Whisk the cream, milk and sugar in a saucepan and heat ever so close to boiling.

In a large bowl, whisk the eggs very very well with the vanilla, almond and salt. If your countertop is sleekly smooth, place your bowl on a potholder.

If you are right handed, pour the very hot milk slowly over the eggs with your left hand while whisking with your right hand. Keep whisking for 30 seconds after the milk is poured.

(If you are left handed, pour with your right hand and whisk with your left hand.)

With a ladle, pour the custard in the caramel cups. Between each one, give the custard in the bowl a good swoosh with the ladle.

With a water pitcher, pour very hot tap water between the custard cups, up to a height of  one and a half inch. This will prevent the custards from curdling by keeping them at a constant temperature.

With nerves of steel, transfer to the lower rack of the oven.

Bake until set, 35 to 45 minutes.

Cool, then refrigerate.

To unmold, go around the custard with a butter knife, cover with a plate, and invert everything. Give the custard a sharp shake and it will drop. remove cup slowly to let caramel drip out.

Variations:
I - Omit the almond extract, and replace 1/4 cup of the milk with 2 tablespoons rum and two tablespoons brandy.
II - Omit the almond extract and place big pieces of orange rind in the milk as it heats. Fish out the orange rind and discard before pouring the custard in the cups.