Craving for Caramel custard

This is one of those days that for no apparent reason, you get this sudden urge for something, and today is one of those days. I have this sudden urge for caramel custard, don't know why, just wanted to sink my teeth into some soft, silky smooth, rich and sweet caramel custard! Luckily making custard is not too much of a work, it is rather simple actually. I like mine rich so I used full cream milk, rich thickening cream, 5 eggs, brown sugar(instead of white sugar) and some rosemary. You can use anything from vanilla, rosemary to all sort of spices that tickle your fancy.
First thing is to make the caramel by cooking the brown sugar till it's bubbling and when you get a whiff of the caramel scent, you are done. Now is where you have to have quick hands as you need to line the bottom of the bowl with the caramel before it turns hard. Then move on to heating up the milk(full cream) and thickening cream. I added some rosemary to get some fragrant to it. I don't actually boil the milk, cream and rosemary but just on low fire and heating it up. Once those are done, let it cool down a little before mixing it into the eggs, otherwise you will cook the eggs!
Anyway, as the milk are cooling off, whisk the eggs until they are all properly mixed(the yolk). I know some people like to use only yolks and maybe just one whole egg(yolk and egg white) but for me, no difference. I just use 5 whole eggs, whisk it till they are properly mixed and smooth, remember to avoid getting too much air into them. Once the milk is cool enough to mixed into the eggs, slowly pour the milk into the eggs, whisking all the time. The end result is you should get a smooth, thick and rich mixture, this is called the custard. Then fill the custard into the bowls that you had earlier lined the bottom with the caramel.
The last step is baking it in the oven at 150C for 30 minutes, I usually heat up the oven before hand and fill the pan with hot water(just enough but not overfilling until it overflows). Put the bowl of custard on the pan(that is fill with water), this way of baking will make sure that the custard will not be burnt or over cooked as the water helps smooth out the heat.
Once it's in the oven for about 30 minutes, you should see the top of the custard firmed up, otherwise leave it in the oven for a few more minutes. Let the custard cool down before serving, I like mine to go with some mint leaves, yummy. Enjoy everyone!