Here is author Jeanne Kelley's version of the classic creme caramel of the French kitchen. It is not over-the-top rich like creme brulee, but it still makes an impact with its silky texture and the flavors of caramel, vanilla and fresh eggs. To make individual portions, divide the caramel and egg custard evenly between 8 small ramekins; the baking time might be reduced slightly, so start checking the custards after 30 minutes.
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