Créme Caramel - what can possibly go wrong??

Crème caramel combines a delicate vanilla custard with a luscious amber caramel top. For perfect results, cook your caramel to a deep amber (around 340-350°F). Watch carefully as it shifts from golden to burnt in seconds.

The most common pitfall is overheating the custard, causing curdling or splitting. For silky smoothness, strain your mixture before baking and never boil the dairy. Those unsightly bubbles or "swiss cheese" holes result from whisking too vigorously (incorporating air) or baking at too high a temperature. Mix gently and skim foam before pouring.

Always bake in a water bath at a gentle 325°F until edges set but center jiggles. 

For stubborn unmolding, briefly dip the bottom in hot water. Refrigerate overnight for perfect consistency.