I have to say that while I was quite terrified of making caramel and burning myself - it all went splendidly well! I altered the recipe a bit since I didn't have any light cream. So instead of 1.5cups whole milk and 1.5cups light cream, I substituted 1 cup heavy cream and 2 cups whole milk. It turned out well except that one of my ramekins cracked from the oven heat and majority of the caramel remained hardened at the base of the ramekin instead of inverting entirely on top of the pudding. My mom said it was normal since she has made the filipino version of this, leche flan, before. It tasted great and I didn't have any cavities... there were however small bubbles on the sides. I'll have to try again to perfect that... though, I'm that too is normal and almost impossible to rid of.
The caramel cooling in the ramekins and the finished creme caramels cooling on a rack.
... I really wish I had something other than my old phone camera to take better pictures.
I'll post the recipe soon. =)
---------- Edit five minutes later ----------
I just looked up creme caramel pictures and while my top is lighter, since I don't like bitter tasting things, and I had both fewer bubbles on the outside and perfectly smooth and bubble-less insides, I'd say that mine was more of a success than the google image search ones!!! =D
---------- EDIT 1 hour later ----------
OMG I LOVE THE JAPANESE!!! GIGA PUDDING!!!