Put oven rack in middle position and preheat oven to 300°F.
Equipment you will use
Oven
2
Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
Ingredients you will need
Muscovado Sugar
Cream
Sugar
Salt
Equipment you will use
Sauce Pan
3
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.
Ingredients you will need
Demerara Sugar
Sugar
Water
Equipment you will use
Sauce Pan
4
Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
Ingredients you will need
Cream
Equipment you will use
Whisk
5
Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
Ingredients you will need
Vanilla
Cream
Egg Yolk
Equipment you will use
Whisk
Bowl
6
Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.
Ingredients you will need
Custard
Equipment you will use
Sieve
7
Divide custard among ramekins. Arrange ramekins in a small roasting pan and bake in a hot water bath
Ingredients you will need
Custard
Water
Equipment you will use
Roasting Pan
Oven
Ramekin
8
, uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes.
9
Transfer ramekins to a rack with tongs and cool to warm or room temperature. Pots de crème will continue to set as they cool.
Equipment you will use
Ramekin
Tongs
10
*Available at specialty foods shops and Dean & DeLuca (800-999-0306).
1
Custard can be made, but not baked, 1 day ahead and chilled, covered, in glass measure.