Caramel Pots de Creme I found this, mailed to myself, in my inbox. It was over a year old before I even transcribed it. I have no idea where I found it originally. But I love creme brulee, and flan, and custard, so I'm not surprised it was there. Ingredients 1 1/4 cups granulated sugar 1/4 cup water 1 3/4 cups whipping cream, divided 1/2 cup whole milk 6 large egg yolks It's More Snobby To Spell it Creme Position rack in center of oven and preheat to 325 degrees. Place six 2/3-cup souffle dishes or 3/4-cup custard cups in a large roasting pan and set aside. Combine sugar and water in a large heavy saucepan. Place over medium-low heat and stir until the sugar has dissolved. Increase heat to medium and cook at a low boil without stirring until a deep amber color is reached. (This can take 8 to 10 minutes.) Using a clean pastry brush, occasionally wash down the sides of the pan with water to avoid the formation of crystals. When the sugar has caramelized, remove the pan from the heat and gradually add 1 1/2 cups cream and the milk. The mixture will bubble vigorously and the caramel may harden. Put the pan back on medium-low heat and stir until the caramel has dissolved and the cream takes on a deep caramel color. Pour the caramel into a large bowl and set aside, stirring often to release the heat, for 10 minutes. Eggs Rule Whisk the egg yolks in a medium-size bowl. Whisk several spoonfuls of the caramel into the yolks, the whisk that mixture back into the caramel. Strain into a 4-cup measuring cup. Pour into the custard cups. Pour enough hot water to come halfway up the sides of the roasting pan. Cover with foil and bake about 45 to 60 minutes, or until the edges are set but the custard still moves in the center when shaken gently. Remove from the water and cool the custards on a rack. Then chill at least 2 hours. When ready to serve, whip the remaining 1/4 cup cream until soft peaks form. Spoon into a pastry bag fitted with a star tip and pipe a rosette in the center of each custard. Notes and Hints and Stuff Don't Scramble Your Eggs When you're combining the hot mixture with the egg yolks, be patient. Go slowly or you'll scramble the eggs and have to start over. I've done this.