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1
Preheat the oven to 300 degrees.
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2
Whisk the yolks in a large bowl and set aside.
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3
Put the sugar and water over low heat in a heavy pot large enough to eventually hold the milk and the cream.
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4
Heat the sugar and water over low heat until the sugar dissolves, then raise the heat to high and cook until the sugar turns a golden amber color.
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5
While the sugar is cooking, put the cream and milk in another pan and heat to scalding over med-high heat.
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6
As soon as the caramel turns golden-amber in color, carefully and very slowly pour the hot cream and milk into it.
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7
Stand back a little- it may spit at you.
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8
Whisk them together as quickly as possible- the caramel will bubble and spit when you start adding the cream.
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9
After the caramel and cream mixture is completely evenly mixed, slowly pour the mixture into the egg yolks, whisking the yolks constantly as you pour in the hot liquid to keep them from scrambling.
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10
When all the liquid is incorporated into the yolks, strain through a fine mesh strainer, then ladle the mixture into your ramekins.
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11
Place the ramekins into a baking pan large enough to hold them comfortably, and place the pan in the oven.
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12
Pour hot water into the pan until it reaches about half-way up the ramekins.
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13
(It's easier to pour the water into the pan when the pan is in the oven already).
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14
Cover the pan with foil and bake about 50 minutes.
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15
When the ramekins are gently shaken, they will be set around the edges but have an area in the center the size of a quarter that is not completely firm.
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16
Don't worry- they will firm up in the fridge.
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17
If you bake any longer they will be overcooked.
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18
Refrigerate the pots de creme several hours, but preferably overnight before serving.
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19
Garnish with a spoon of fresh whipped cream, and a tea cookie or biscotti.
