-
1
Preheat oven to 300F.
-
2
Place eight 8-ounce custard cups or ramekins in roomy baking pan, without crowding.
-
3
To prepare caramel: Place sugar in small heavy saucepan or skillet.
-
4
Heat over low, watching carefully as sugar melts into golden-brown syrup.
-
5
Do not stir unless sugar is melting unevenly.
-
6
When sugar turns medium brown, immediately remove pan from heat, and carefully pour about 1/2 to 3/4 teaspoon melted sugar into bottom of each cup.
-
7
Sugar syrup firms up almost immediately, so work fast.
-
8
To make custard: Combine all custard ingredients in large saucepan and heat over medium-low.
-
9
Whisk about 1 minute, until mixture is well blended and starts to froth around rim.
-
10
Remove from heat when mixture is warm throughout.
-
11
Do not boil.
-
12
Divide mixture evenly among cups nearly to rims.
-
13
Pour warm water into pan around cups, enough to cover bottom one-third of cups; refill if needed.
-
14
Bake for 1 hour and 45 minutes, until custard is firm and slightly raised.
-
15
Remove cups from oven and water bath.
-
16
Cool at room temperature for about 20 minutes.
-
17
Cover cups and refrigerate overnight, or a minimum of 3 hours.
-
18
Just before serving, uncover cups and run small knife around outside edge of each cup.
-
19
Cover cup with serving plate, invert and give brief shake.
-
20
Custard should drop to plate.
-
21
Repeat with remaining cups.
-
22
Garnish with pine nuts and serve.
