Crème caramel / Crème renversée

I like custards, especially when they're baked well. The silky smooth, melts in your mouth texture coupled with the fact that it is served chilled make creme caramel the perfect dessert for a hot summer day like this. Creme renversee is how the Parisians would call this dessert although strange enough it's more commonly known as creme caramel elsewhere in the world. It belongs to the same family of baked custard as Creme Brulee and Pot-de-Creme but is the lightest of all. The recipes for creme caramel differ greatly as the amount of eggs(whites and yolks) can be easily adjusted to suit different taste buds. The more yolks you use the silkier and more delicate the texture will be, although it also makes the pudding set less well. I have been experimenting with different recipes a few times before my exams started and thought I'd give it another go now that exams are (unofficially) over. Raymond Blanc's recipe calls for whole eggs with extra yolks but I find the texture less silky and delicate compared to the yolks only recipe. That said, however, the yolk-only recipe that I used produced very unstable pudding and easily fell apart on turning out from the ramekins. And so I experimented with additional yolks until I got the result I wanted, like this: