Caramel Cream

Preheat the oven to 170°C (moderate)

Prepare the ramekins: In a small saucepan, combine 1 cup of sugar and 1/4 cup of water, bring to a boil over medium heat, stirring occasionally, until the sugar dissolves, then reduce the heat to low and simmer without stirring until golden brown

Remove from heat immediately, dividing the caramel between 12 ramekins with a capacity of 3/4 cup each

Prepare the cream: In a medium saucepan, warm the milk over medium heat until it reaches a boil (when bubbles form around the edges)

Remove from heat and keep warm

While keeping the milk warm, prepare another batch of caramel using the remaining sugar and water mixture

Add the hot milk to the caramel, stirring well over medium heat until the sugar dissolves

Remove from heat and reserve

In a large bowl, beat the eggs, egg yolks, vanilla extract, and salt until doubled in volume and fluffy

Add the warm cream, beating continuously

Pour the mixture through a fine-mesh sieve and divide among the prepared ramekins

Place the ramekins in a baking dish and bake in a water bath at 170°C for 55 minutes or until the cream is set

Remove carefully from the water bath and let cool to room temperature

Cover and refrigerate for 6 hours or overnight

Dust with powdered sugar and serve

Serves 12