Put a crème caramel in front of me and I absolutely melt. As a kid, I thought crème caramel was a fancy pants dessert that people only ate in restaurants. Given even the most tantalizing of dessert menus, if I saw crème caramel on it, my decision was already made. But sometime during my teenage years, I learned how easy it is to make at home, and between homework and band practices, I began regularly churning out little ramekins of crème caramel and other flan variations (coffee flan was a big hit for a while). This was all much to my mom’s delight since she shared my custard obsession. There’s nothing quite as simple as whisking together eggs, milk, and sugar, tucking it into the oven, and waiting for it to magically settle into a dainty wobble and become the ultimate comfort food: sweet silky goodness. Though it’s a dessert best eaten cold, I’ve always associated it with fall since that’s when I always used to make it.