2 cups heavy cream
1 cup whole milk
3/4 cup sugar
5 large egg yolks
2 large eggs
[how to make]
*Center a rack in oven, and heat to 300 degrees.
*Put 8 4-ounce custard cups or ramekins in a large roasting pan, and set aside.
*Combine cream and milk, and warm them in a microwave oven or on the stove top.
*Measure out 1/4 cup sugar, and set aside.
*Place a heavy-bottom metal pot over medium-high heat, and sprinkle in about 2 tablespoons sugar.
*As soon as sugar melts and starts to caramelize, stir.
*When color is uniform, stir in 2 more tablespoons sugar, and continue to stir until it is melted and colored.
*Continue with remaining sugar.
*When all sugar is mahogany color, stand away from pot, and stir in warm liquid bit by bit.
*Mixture will bubble furiously and may form lumps; stir to smooth it out. Remove from heat.
*Place yolks, eggs and reserved 1/4 cup sugar in a very large measuring cup with a lip, and whisk to blend.
*Still whisking, stir in caramel liquid.
*Skim off foam, and fill custard cups.
*Pour enough hot tap water into pan to come halfway up sides of cups.
*Cover pan with foil, poke 2 holes in opposite corners, and bake 35 to 40 minutes or until tops darken and custards jiggle a little in center when tapped.
*Cool custards in refrigerator; serve at room temperature.
-makes 8-
Note: This recipe was found in "The New York Times".
Labels: pot de creme recipe