To Creme Brulee' or to Flan today!

First of all I must apologize for not getting the pictures posted for the Sundaes. The fact is I never took them, I meant to but by the time I had all twelve made they were melting and I served them. So formally Sorry.
Now that the unpleasantness is behind us let's move on to Flan and Creme Brulee. Basically if you want to sound French and fancy you make Creme Brulee, rather than Flan which is Spanish and has now been incorperated into nearly all latin cutlures. Despite the way these two dishes are viewed by the general public they are very similar. The basic difference is whether you wish to use a torch or not. Creme Brulee has had sugar burnt (bruleed) to a crisp on top. The ingredients are for all intents and purposes the same: cream, sugar, eggs, and vanilla. Personally I find Flan to be far more versatile as you can add different flavors that won't be met with the scandalous reply of "but that's not Creme Brulee". Both are cooked in a water bath in the oven at about 325* for 45 minutes give or take. You really are looking for the custards to have set. My tip to you for the water bath is simple, place your empty ramekins in the pan that they will be cooked in. Fill the pan three quarters of the way up the ramekins. Reserve the water. Once you have prepared everything for the Flan or Creme Brulee run the water through your coffee pot, this will make it very hot and give you a heat safe pitcher for pouring into the pan. You want the water as hot as possible when it goes into the oven so you don't waste cooking time bringing the water to a boil. My personal favorite Flan is coconut flan, which is simple and very delicious.