My mom always used to make crème caramel as a dessert for Christmas Eve. Here is her recipe:
Heat the oven to 175 degrees celsius.
Take
2 cups of sugar
2 tablespoons water.
Heat in a pan. Stir until the sugar has melted. Bring it to a boil until the sugar is golden brown. Poor the hot glaze in an ovenproof ovenware. Turn until the bottom and sides are compleatly covered with sugar.
Whip together:
8 dl milk
5 dl cream
3 tsp sugar
3 teaspoons vanilla sugar.
Heat all the ingredients together.
Add cold:
6 eggs
2 egg yolks
Whip the ingredients together and poor into the ovenware. Cover it with tin foil and put in a water bath in the lower half of the oven. Let it stay there for about 45 minutes. Let it cool down.
If you want to you can tip the pudding up on a plate but mom always served it as it was, in the ovenware, and that worked just fine for us.
Offical site: Your Swedish Heritage
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