I cut this recipe in half and it made 4 perfectly sized individual ramekins which baked a little longer than 30 minutes. It was almost perfect, except for some reason I couldn't get my sugar to turn brown. The first time, I used a double boiler and I waited and stirred so long that it crystallized. The second time I tried I used a small saucepan on med-low and I couldn't even get it to melt even though the pan was perfectly warm! I added a little water and a touch of vanilla and it melted instantly (this is supposedly called a "wet caramel"), but it never did turn that caramel color even when I waited. I eventually just gave up to prevent crystallization and poured the melted sugar into the ramekins, which were already set up in the baking dish with hot water. Imagine my surprise when, after the cooking and cooling process, the sugar had not hardened into candy (as I have had happen before) but was essentially a clear caramel. The taste was great even if the presentation wasn't. I consider myself a good cook but for some reason, caramel gets me! If you're like me--Don't give up!
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I cut this recipe in half and it made 4 perfectly sized individual ramekins which baked a...