Ingredients:
1 1/2 cups heavy cream
6 tablespoons dark muscovado sugar
1/4 teaspoon salt
6 tablespoons water
2 tablespoons demerara sugar
4 large egg yolks
1/2 teaspoon vanilla
Directions:
Use 6 (4-oz) ramekins Put oven rack in middle position and preheat oven to 300 F.
Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes.
Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
Pour custard through a fine-mesh sieve into a 1-quart glass measure.
Skim off any foam with a spoon.
Divide custard among ramekins.
Arrange ramekins in a small roasting pan and bake in a hot water bath, uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes.
Transfer ramekins to a rack with tongs and cool to warm or room temperature.
Pots de creme will continue to set as they cool.
Custard can be made, but not baked, 1 day ahead and chilled, covered, in the glass measure or a non-reactive container.
Servings: 6
Time preparation: 25 min.
Time total: 65 min.