This is the easiest custard. Thirty minutes to bake, at least another 20 minutes to chill, but only about 10 minutes to whip up. And there's only four servings so you're not left eating dessert all week (bad for the body, if good for the soul). The taste is admittedly more vanilla than caramel, and I was hoping for the caramel. I wonder if a good brulee-ing would solve that. Next-day perspective tip: Let them chill for several hours if you have the time and patience. They're more delicious when very cold.
