Caramel Pots De Crème

Total Time: 1 hr 12 mins Preparation Time: 12 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/4 cups sugar
• 1/4 cup water
• 1 3/4 cups whipping cream
• 1/2 cup whole milk
• 6 large egg yolks

Recipe

• 1 position rack in center of oven and preheat to 325°f place six 2/3-cup soufflé dishes or 3/4-cup custard cups in large roasting pan. combine sugar and water in heavy large saucepan. stir over low heat until sugar dissolves. increase heat; boil without stirring until deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes.
• 2 gradually whisk in 1 1/2 cups cream and milk (mixture will bubble vigorously). stir until caramel dissolves, about 2 minutes.
• 3 beat yolks in large bowl until foamy. gradually whisk in warm caramel. strain into 4-cup glass measuring cup. divide among dishes. pour enough hot water into pan to come halfway up sides of dishes. cover pan with foil.
• 4 bake until custard is just set at edges but still moves in center when shaken gently, about 1 hour. remove from water; cool on rack. chill until cold, at least 2 hours. (can be made 2 days ahead. cover; keep chilled.).
• 5 beat 1/4 cup cream in small bowl until soft peaks form. spoon cream into pastry bag fitted with large star tip. pipe 1 rosette in center of each custard. serve chilled.