So you've just cooked your creme caramels in a water bath/bain marie/double boiler with only about a quarter of the ramekin appearing above water level.
I've tried the follow methods in the past and feel there must be a more efficient, more secure or less dangerous way:
- tea towel/oven mitt: not enough ramekin to grab onto without dipping the towel/mitt and your hands into boiling water.
- Tongs: very unstable grip, ramekin can easily slip.
- Lifting out with an egg flip: flips bends due to weight of ramekin.
- Scooping water out: too much manual labor, often awkward as little room to scoop from.