Crème caramel is a truly classic French dessert, served in restaurants from the humblest workers canteen to the fanciest high end classical French cuisine establishment. They are also made at home by those who enjoy cooking for their family or entertaining. A crème caramel is welcome on any dining table, and it is in many ways an archetypal French dessert -- small and dairy based, a few creamy sweet mouthfuls to properly round off your meal. The few ingredients necessary will be in everyone's pantry and kitchen -- sugar, milk, eggs and vanilla. It's not difficult to make perfectly edible crème caramel. It does take practice not to over cook them and make perfect crème caramel.
Here are a couple of recipes that I've used and I know work. They give you a classic crème caramel. If you are nervous about turning them out, don't bother. The caramel will still be there in the bottom of your dish.
https://www.deliaonline.com/recipes/international/european/french/creme-caramel
https://www.pardonyourfrench.com/creme-caramel-recipe/
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