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| This smooth, creamy custard dessert flavored with bittersweet caramel is one of the cold-weather |
| comfort foods that people crave during the autumn months. Garnish each serving with a dollop of |
| whipped cream and toasted walnuts or pecans. |
| 1/3 cup plus 1/4 cup water |
| Place the sugar and the 1/3 cup water in a heavy saucepan over medium-high heat. Cover and |
| bring to a boil. Uncover and cook until the sugar turns golden amber in color, 8 to 12 minutes. Be |
| careful, as the caramel is very hot. |
| Meanwhile, combine the cream and milk in a large saucepan over medium-high heat and warm |
| until small bubbles appear along the edges of the pan. Remove from the heat. |
| Preheat an oven to 325°F. Have a pot of boiling water ready. |
| When the caramel is ready, add the remaining 1/4 cup water and whisk vigorously until the |
| bubbles subside. Pour the caramel into the hot cream mixture and whisk together until mixed. Let |
| cool for about 10 minutes. |
| In a bowl, whisk together the egg yolks. Slowly add the caramel mixture to the egg yolks, stirring |
| constantly with a wooden spoon until mixed. Strain through a fine-mesh sieve into a pitcher. |
| Pour the custard into six 2/3-cup ramekins. Place the ramekins in a baking pan. Pour boiling water |
| into the pan to reach about 1 inch up the sides of the ramekins. Bake until the edges of the |
| custards are set, 40 to 50 minutes. Remove the baking pan from the oven and transfer to a rack to |
| Remove the custards from the water bath and let cool. Refrigerate for several hours or overnight |
| until well chilled. Serve chilled or at room temperature. Serves 6. |
| Adapted from Williams-Sonoma Seasonal Celebration Series,Autumn,by Joanne Weir (Time-Life |
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Software Incorporated