Creme caramel for two

Making creme caramel I believe is fueled by an unforgetable experience and may take a little dash of curiousity and a whole of courage. How could it not? I mean, who has the time (let alone patience) to sit there and ponder when the sugar solution looks like it's about the right color, and wait... did we know that caramel is essentially burnt sugar (to a degree)? I for one certainly didn't know this until my obsession with food pushed me to the culinary section of book stores and internet corners. So... if you had read my previous entry, you'd know that I had the intention of making smoked salmon roll, sharing one ingredient with creme caramel. No ready made creme caramel could emit that genuine caramel flavour of a home made and certainly no store bought could beat the satisfaction of making it yourself.

Smoked salmon & dill roll

I had inheritted a whole block of smoked salmon from Tassal at the Sydney good food and wine show. A block of salmon, can I say that? Smoked salmon is hardly a staple pantry ingredient but with this quantity around, I feel that I have the privillige to exhaust every known recipe without fear, but when it comes to naming names... what exactly could I do with smoked salmon apart from old bagel, cream cheese and smoked salmon? Or Salmon tossed around in salad, or pasta dish? For once, I put on my eye cover, resist the temptation of Google search and hey, what about an sushi like egg roll with salmon and its classic best friend dill and cream cheese? Alright so that took a little bit more than just voila, I meditated over lunch. It helps that I have a tonne of eggs that I want to get rid of and I'm attempting another go at making creme caramel.