I N G R E D I E N T S
6 large egg yolks
1 cup sugar
1/4 cup water
1 cup milk
2 cups whipping cream
Six 6 ounce ramekins

I N S T R U C T I O N S 
Preheat oven to 300 degrees.

Place the egg yolks in a large mixing bowl and lightly whisk them. Set the bowl aside.

Dissolve the sugar in the water over low heat in a heavy bottomed pot large enough to hold the milk and cream. Increase to high heat and cook the sugar until it is a golden amber color. While the sugar is cooking, pour the milk and cream into a saucepan. Scald the mixture over medium high heat.

As soon as the caramel becomes a golden amber color, carefully and slowly pour the hot milk and cream into it. Using a long handled spoon mix them together, as the caramel will bubble as you combine them. Be very careful it's hot.  Whisk the caramel cream into the egg yolks. Strain and refrigerate the custard base until cold. Skim off any surface air bubbles.

Pour the custard base into the ramekins. Place the ramekins in a roasting pan large enough to hold all six. Place in oven, then pour enough hot water into the pan to come 1/3 up the sides of ramekins. Cover the pan with aluminum foil. Bake for about 50 minutes. When gently shaken, they should be set around the edges yet have an area in the middle that will not be completely firm.

Refrigerate the pots de creme for several hours. Serve with whipped cream and shavings of white or dark chocolate. No sauce for the dessert.