This classic baked custard becomes extra rich and dark with caramel both on the inside and out, and a higher ratio of cream and yolks than the usual. An optional step of toasting the dairy can add nutty notes of toffee and butterscotch.

Baking the custard in a shallow dish ensures the best ratio of saucy caramel topping to creamy custard. Use a thermometer to make sure it bakes perfectly every time.

read more about this technique here