Prep 12 mins
Cook 1 hr
From Bon Appétit January '98. Creamy custards and puddings were big hits in 1997. Pots de crème are typically made with vanilla or chocolate, but these luscious custards have a deep caramel flavor.
- 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.
- Gradually whisk in 1 1/2 cups cream and milk (mixture will bubble vigorously). Stir until caramel dissolves, about 2 minutes.
- 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.
- 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.).
- 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.