However, there's room for improvement. The carmelized sugar mostly stayed inside the ramekin, rather than puddling luciously onto the custard when I overturned it onto a plate. Sigh. I suspect that if I make the topping from the post on the Pioneer Woman's blog, it may work better - the carmel I made was just sugar & water; the other one is sugar, water, corn syrup, and some acid, so I expect the texture is a lot less solid.
Here's my sample that I tested the night before I served it:
Note all the goodness still stuck in the ramekin. Sigh.