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1
Divide caramel sauce equally into ramekins, one for each serving. Make sure a thin coat of caramel covers the bottom of each ramekin. Set these aside.
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2
Dissolve contents of custard mix into 125mL of milk and whisk until blended.
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3
Put remaining milk and whole spices in a saucepan and bring to a boil over medium heat.
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4
Reduce heat slightly and add custard mixture, whisking vigorously.
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5
Bring just to a boil again, and keep stirring so no lumps form. The allow to simmer for 2 minutes, stirring constantly.
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6
Skim spices out of liquid. (Or pour mixture through small mesh strainer in the next step.).
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7
Gently pour liquid into ramekins, making sure not to disturb the caramel coating the base of each one.
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8
Chill ramekins until set. (This takes approximately 45 minutes in my refridgerator.)
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9
Remove ramekins from refridgerator. Put a serving plate against top of a ramekin, , hold them together, and flip them upside down in a fast motion so the creme caramel flops out of the ramekin and onto the serving plate. Let it sit for a minute to allow the caramel to run over the custard before removing ramekin. Repeat this for each serving. (This is quite easy and the result looks impressive.).
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10
Enjoy!
