Crème Caramel

Directions

1. 1
   Place 1 cup sugar and 1/2 cup water in small saucepan on low heat. Stir occasionally with a metal spoon, making sure the sugar crystals stay below water. When sugar has dissolved, increase heat to high and let mixture bubble up. Reduce heat to low; simmer to an amber-colored caramel.
2. 2
   Have ready 4 warmed ramekins. As soon as caramel turns amber, pour half into ramekins and swirl around each one. Pour remaining caramel onto lightly oiled baking pan. Stir in hazelnuts. Let stand to set, then gently twist pan to release caramel. Break into pieces, or smash into crumbs.
3. 3
   Preheat the oven to 325°F. Meanwhile, for the custard, scald milk in a small saucepan. (To make coffee custard, use 2 tbsp less milk). Mix eggs and egg yolks in a medium bowl lightly with a fork to break them. Mix in remaining 3 tbsp sugar; stir in milk. Strain into a clean bowl, discarding any stringy egg white. Stir in vanilla, if using, or coffee.
4. 4
   Pour custard into ramekins. Place a tea towel in the bottom of a baking pan. Arrange ramekins on top. Add hot, not boiling, water to pan to come halfway up sides of ramekins. Cover with a sheet of parchment paper, then a sheet of foil, and press gently into place.
5. 5
   Bake creme caramels for 40 mins, or until a knife inserted in the center comes out clean (there should be just a slight wobble to the custards). Cool, then refrigerate.
6. 6
   When ready to serve, run a sharp knife around the inside of each ramekin. Cover each with a plate, then invert. Check to see if custard has dropped, then lift off the ramekin. Serve topped with hazelnut caramel and whipped cream, if desired.