Classic Crème Caramel
Nutty caramel coats delicate baked custard in this rich dessert, also referred to as "flan" in Spain. Although we specify cooking the caramel until golden, you can cook it longer for a deep amber color; the bitter notes of the darker caramel add a nice contrast to the sweet custard. The custards chill overnight, so they're a great make-ahead option for a dinner party. Baking at a low temperature means there's no need for a water bath. Since the seeds are not scraped from the vanilla bean, you can allow it to dry after steeping in the milk and reserve it for another use.