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1
Use 6 (4-oz) ramekins Put oven rack in middle position and preheat oven to 300u00b0F.
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2
Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
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3
Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
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4
Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes.
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5
Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
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6
Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
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7
Pour custard through a fine-mesh sieve into a 1-quart glass measure.
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8
Skim off any foam with a spoon.
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9
Divide custard among ramekins.
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10
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.
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11
Transfer ramekins to a rack with tongs and cool to warm or room temperature.
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12
Pots de creme will continue to set as they cool.
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13
Custard can be made, but not baked, 1 day ahead and chilled, covered, in the glass measure or a non-reactive container.
