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Caramel Pots De Creme

desserts, eggs

5 egg yolks
3/4 cup granulated sugar
1 cup milk
1 cup whipping cream

Caramel needs to be watched and timed carefully, so be sure your milk and cream are warmed and ready. In large bowl, lightly whisk egg yolks, set aside. In deep heavy saucepan, stir sugar with 2 tbsp hot water over medium heat until dissolved. Increase heat to medium-high; cook, without stirring, for about 5 minutes or until caramel is golden amber. Wearing oven mitts, measure 2 tbsp onto greased baking sheet; set aside to let harden. Meanwhile, in small saucepan, heat milk with cream over medium heat until bubbles form around edge. Standing back from pot, pour into caramel in saucepan, stirring with long-handled spoon to avoid spatters until caramel is dissolved. Whisk into egg yolks. Strain through fine-mesh sieve into four 3/4-cup custard cups or ramekins Place cups in 13- x 9-inch (12-cup) baking dish. Pour in enough hot water to come halfway up sides of cups; cover dish with foil. Bake in 325°F oven for about 55 minutes or until edges are set but centres remain jiggly. Transfer custard cups to rack; let cool to room temperature. Cover and refrigerate for at least 4 hours or until set. (Pots de creme can be refrigerated for up to 24 hours.) To serve, crack reserved caramel into shards and decorate tops of custards. TIP: To glue caramel shards an interesting jewel-like appearance, pour hot caramel onto greased and slightly crumpled foil.

Contributor: Canadian Living Magazine - November, 1998

Yield: 4 servings

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