Back from a 2 Week Hiatus...Creme Caramel - A tricky beast

The secret to a great Crème Caramel is obviously the caramel sauce, which essentially provides the flavor of the custard. To make crème caramel you caramelize sugar to a very dark amber colour, and pour this in a ramekin, the caramel has a hard toffee like consistency at this point. The custard base is then poured overtop and it is baked in a water bath. One of the things that I found fun about making crème caramel is getting the custard out of the ramekins once the custard has cooled.
First you run the knife around the outside of the ramekin.
Then you invert the ramekin onto a plate, and hope for the best.
Will the crème caramel behave itself and slide out of the ramekin, or will it need further encouragement?
As you will note from the pictures the caramel that started out as a hard toffee like caramel has transformed into a lovely caramel sauce.
There is some kind of reaction between the custard and the caramel; liquid from the custard moves to the caramel, transforming the caramel into a sauce like consistency. Further Investigation is required to determine what exactly happens…I’ll have to look into it…