Preparation

• 将架子放在烤箱的中心，然后将烤箱加热到325°F。安排八个6盎司。在大型烤盘中的小模子。

  Make theBasic Caramelaccording to the directions, but cook it another 30 seconds or so to a medium-dark amber (pictured below). Immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally. Quickly and carefully swirl each ramekin to coat the bottom evenly and coax the caramel about 1/2 inch up the sides of the ramekins. Set aside to let the caramel harden.

  

• Fill a teakettle with water and bring to a boil. Combine the milk, cream, sugar, and salt in a heavy-duty 3-quart saucepan and bring to a simmer over medium-high heat, stirring occasionally. Remove the pan from the heat.

  Whisk the eggs, yolks, and vanilla in a medium bowl and then slowly add the hot milk mixture, whisking constantly. Strain the mixture through a fine sieve into a 1-quart heatproof measuring cup. Portion the custard among the ramekins.it should just about fill each one. Pour the hot water from the kettle into the roasting pan until it comes one-third to halfway up the sides of the ramekins (be careful not to splash water into the custards). Bake the custards in the water bath until the edges are set but the centers still jiggle slightly when gently shaken, 30 to 35 minutes. If the centers are more wavy than jiggly, cook them a bit longer. Rotate the pan halfway through if the custards appear to be baking unevenly.

  小心地将小模子转移到电线架上，然后完全冷却。用保鲜膜覆盖每个小模子，并冷藏至少12小时，或最多3天。

  要食用，请在每个小动物的边缘跑一把小刀，以松开蛋ust。快速将每个蛋ust倒在盘子上。如果它没有立即释放，请轻轻摇动小模子，几次，以帮助它。

Orange Crème Caramel:Add 1 Tbs. finely grated orange zest (from 1 medium orange) to the milk mixture before heating it.

浓缩咖啡焦糖：Add 1 Tbs. instant espresso powder (such as Medaglia d’Oro brand) to the heated milk mixture.