Creme Caramel is a classic French dessert and it's pretty simple to make. It also looks FANTASTIC on the plate. Quail eggs give it an even richer velvety texture, and you can top it with anything you like - seasonal fruit, chocolate sauce, flavored whipped cream... I've added brandied cherries to the top of mine. This recipe makes about 6 one inch deep servings.
Preheat oven to 300 degrees.
Make the Caramel - Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof ramekins. Set aside to set.
Make the Custard - Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.
In a separate bowl, whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture in a thin steady stream, whisking constantly. When all ingredients are combined, pour the custard over the caramel in your ramekins. Be careful not to go too fast adding your eggs or they will scramble in the milk.
Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up the sides of the ramekins. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto plates. Garnish and serve.