Put oven rack in middle position and preheat oven to 300°F.

Bring cream, muscovado sugar, and salt just to a simmer in a small
heavy saucepan over moderate heat, stirring until sugar is dissolved.

Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan
over moderate heat, stirring until sugar is dissolved. Continü to
cook, stirring occasionally, until browned and bubbly, about 5 minutes.
Remove from heat and carefully add cream mixture (mixture will bubble
up and steam), whisking until combined.

Whisk together yolks and vanilla in a large bowl, then add hot cream
mixture in a stream, whisking. Pour custard through a fine-mesh sieve
into a 1-quart glass measure. Skim off any foam with a spoon.

Divide custard among ramekins. Arrange ramekins in a small roasting pan
and bake in a hot water bath, uncovered, until custards are set around
edges but still tremble slightly in centers, about 40 minutes.
Transfer ramekins to a rack with tongs and cool to warm or room
temperature. Pots de creme will continü to set as they cool.

Cooks' note:
covered, in glass measure.

*Available at specialty foods shops and Dean & DeLuca (800-999-0306).

These pots de creme won raves from our food editors for their wonderful
butterscotch flavor and creamy texture. The combination of muscovado
and Demerara sugars gives the custard its deep flavor.

Active time: 25 min

Start to finish: 1 3/4 hr

Stichworte: Creme, Dessert