6 large egg yolks

1 cup sugar

¼ cup water

1 cup milk

2 cups heavy whipping cream

1 cup brown sugar

Preheat oven to 300 degrees. In a large mixing bowl, place egg yolks and lightly whisk them. Set bowl aside. In a heavy-bottomed pot (large enough to eventually hold milk and cream) over low heat, dissolve sugar in water. Increase heat to high and cook until it is a golden amber color. While sugar is cooking, pour milk and cream into a heavy-bottomed saucepan. Scald mixture over medium-high heat until tiny bubbles begin to form around edge of pot. As soon as caramel is amber in color, carefully and slowly pour in hot cream and milk. Using a long-handled spoon or whisk, mix together, as caramel will bubble as you begin to combine them. Whisk caramel cream into egg yolks. Strain and refrigerate custard base until cool. Skim surface air bubbles off custard base. Divide custard between 6 (6-ounce) ramekins. Place ramekins in an ovenproof pan and place in oven. Fill pan 1/3 to ½ full with hot water. Cover pan with aluminum foil. Bake for about 50 minutes. When gently shaken, they should be set around edge yet still be soft in center. Sprinkle each with brown sugar and run them under a hot broiler or use a kitchen torch to burn caramel on top. Refrigerate until ready to serve. Yield: 6 servings