These custards can be accompanied by whipped cream; chocolate shavings or fresh berries. Muscavado sugar is a very dark brown sugar.
Provided by Mysterygirl
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Use 6 (4-oz) ramekins Put oven rack in middle position and preheat oven to 300°F.
- Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
- Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
- Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes.
- Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
- Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
- Pour custard through a fine-mesh sieve into a 1-quart glass measure.
- Skim off any foam with a spoon.
- Divide custard among ramekins.
- 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.
- Transfer ramekins to a rack with tongs and cool to warm or room temperature.
- Pots de crème will continue to set as they cool.
- Custard can be made, but not baked, 1 day ahead and chilled, covered, in the glass measure or a non-reactive container.
Nutrition Facts : Calories 292.8, Fat 25, SaturatedFat 14.8, Cholesterol 221.4, Sodium 128.8, Carbohydrate 15, Sugar 13, Protein 3
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