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1
Position rack in center of oven and preheat to 325F.
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2
Place six 2/3-cup souffle dishes or 3/4-cup custard cups in large roasting pan.
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3
Combine sugar and water in heavy large saucepan.
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4
Stir over low heat until sugar dissolves.
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5
Increase heat; boil without stirring until deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes.
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6
Gradually whisk in 1 1/2 cups cream and milk (mixture will bubble vigorously).
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7
Stir until caramel dissolves, about 2 minutes.
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8
Beat yolks in large bowl until foamy.
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9
Gradually whisk in warm caramel.
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10
Strain into 4-cup glass measuring cup.
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11
Divide among dishes.
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12
Pour enough hot water into pan to come halfway up sides of dishes.
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13
Cover pan with foil.
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14
Bake until custard is just set at edges but still moves in center when shaken gently, about 1 hour.
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15
Remove from water; cool on rack.
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16
Chill until cold, at least 2 hours.
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17
(Can be made 2 days ahead.
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18
Cover; keep chilled.)
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19
Beat 1/4 cup cream in small bowl until soft peaks form.
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20
Spoon cream into pastry bag fitted with large star tip.
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21
Pipe 1 rosette in center of each custard.
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22
Serve chilled.
