Caramel Pots De Crème

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 5 large egg yolks
• 2 large eggs

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    348 calories; 27 grams fat; 15 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 22 grams sugars; 5 grams protein; 246 milligrams cholesterol; 58 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. 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.
2. Measure out 1/4 cup sugar, and set aside. Place a heavy-bottom metal skillet 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. Mixture will bubble furiously and may form lumps; stir to smooth it out. Remove from heat.
3. 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. Set into roasting pan and pour enough hot tap water into pan to come halfway up sides of cups. Cover pan with plastic wrap, 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.