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1
Center a rack in oven, and heat to 300 degrees.
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2
Put 8 4-ounce custard cups or ramekins in a large roasting pan, and set aside.
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3
Combine cream and milk, and warm them in a microwave oven or on the stove top.
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4
Measure out 1/4 cup sugar, and set aside.
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5
Place a heavy-bottom metal skillet over medium-high heat, and sprinkle in about 2 tablespoons sugar.
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6
As soon as sugar melts and starts to caramelize, stir.
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7
When color is uniform, stir in 2 more tablespoons sugar, and continue to stir until it is melted and colored.
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8
Continue with remaining sugar.
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9
When all sugar is mahogany color, stand away from pot, and stir in warm liquid.
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10
Mixture will bubble furiously and may form lumps; stir to smooth it out.
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11
Remove from heat.
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12
Place yolks, eggs and reserved 1/4 cup sugar in a very large measuring cup with a lip, and whisk to blend.
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13
Still whisking, stir in caramel liquid.
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14
Skim off foam, and fill custard cups.
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15
Set into roasting pan and pour enough hot tap water into pan to come halfway up sides of cups.
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16
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.
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17
Cool custards in refrigerator; serve at room temperature.
