Caramel Pots de Creme

 

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".