If you have any trepidation about unmoulding the custard, dip the base of the pan into a dish of hot water for 30 seconds or so before flipping; the heat will help the custard slide out.
There's something special about one large crème caramel to feed everyone around the table, but if you prefer, this recipe can be divided among 6 to 8 small ramekins instead, in which case their cooking time will be closer to 45 to 50 minutes.