For the caramel:
1 cup sugar
1/2 cup water
1 teaspoon light corn syrup

For the custard:
2 cups whole milk or half-and-half
1/3 cup sugar
4 large eggs (may substitute 2 whole eggs and 4 egg yolks)
1 teaspoon vanilla extract

For the caramel: Have ready a heatproof bowl filled halfway with cold water and six 5-ounce ramekins.

In a small saucepan, combine the sugar and water, using your fingers to blend the mixture into a slurry. Use your fingers to wipe down the inside of the saucepan so the sugar water does not adhere to the sides.

Place the saucepan over medium-high heat. Cover partially -- about halfway -- with a lid or cake pan. Bring the mixture to a boil. Do not stir or shake the pan. Add the corn syrup and continue to boil, without stirring, for 1 minute. Reduce the heat to medium and keep partially covered. The boiling will subside but the sugar will continue to bubble. Continue to cook, watching carefully as the mixture thickens and changes color, from clear to pale amber to dark amber (see photos at left). This could take as long as 40 minutes.

When the caramel becomes dark amber, uncover the pan, remove it from the heat and quickly transfer it to the water bath for 10 seconds to stop the cooking (see photo at lower left). Do not stir or tilt the pan. Working quickly (the caramel hardens very quickly), remove the saucepan from the water bath and carefully pour about 2 tablespoons into each of the ramekins. (Some caramel will harden and remain in the pan. Do not scrape it into the ramekins.) If desired, tilt each ramekin to coat 1/4 inch up the sides of the ramekin with caramel. Set aside until cooled completely and hardened, about 15 minutes at room temperature.

MAKING THE CARAMEL
From clear:
When the sugar water mixture begins to boil, add the corn syrup.

To pale amber:
The mixture will thicken and change color. This could take as long as 40 minutes.

Then dark amber:
The mixture very quickly turns from pale to dark amber. When this occurs, remove the pan from the heat and quickly transfer it to the water bath for 10 seconds to stop the cooking. (To clean the pan later, add some water and return it to the heat to soften the caramel.)

For the custard: Preheat the oven to 350 degrees. Have ready a shallow roasting pan or casserole large enough to hold the ramekins. Cut parchment paper or a brown paper bag to fit the bottom of the pan. Using the tip of a sharp knife, cut an X in the center of the paper and place it in the pan. (The paper will keep the water in the pan from boiling, which would disturb the custard.)

In a small saucepan over medium heat, heat the milk or half-and-half just until warm; do not allow bubbles to form.

When the milk is warm, place the sugar in a large bowl. Add the eggs or eggs and yolks and immediately whisk until thoroughly combined. Whisking constantly, slowly add 1/4 cup of the warm milk to the egg mixture and continue to whisk, being careful to scrape the bottom of the bowl to incorporate all of the sugar, until thoroughly combined. Whisking constantly, slowly add the remaining warm milk and continue whisking until the mixture is completely combined. Add the vanilla and whisk until completely combined. Strain the mixture through a fine-mesh sieve, discarding any solids.

Have ready the ramekins with the cooled caramel mixture. (The caramel must be cool or it will cook the custard prematurely.) Transfer the ramekins to the paper-lined pan.

Using a ladle, divide the custard mixture evenly among the ramekins. The ramekins should be almost full. Add enough hot tap water to the pan to reach halfway up the outside of the ramekins.

Bake, uncovered, for 45 to 60 minutes, until the custard is set. The custard is set when the top has only a few ripples when the side of the ramekin is tapped. (If the tops begin to crack, the oven is too hot.)

Remove the roasting pan from the oven. Immediately and carefully transfer the ramekins from the water-filled pan to a wire rack to cool completely. Cover and refrigerate for at least 12 hours or as long as 3 days. (It is important to allow the ramekins to cool completely first. If you put them in the refrigerator while warm, condensation will compromise the consistency of the custard.)

About 30 minutes before serving, remove the ramekins from the refrigerator and set aside to warm to room temperature.

To serve, have 6 dessert plates ready. Slide a thin, sharp knife between the edge of the ramekin and the custard and insert the knife to a depth of about 1/2 inch. Slowly and carefully run the knife around the circumference of the ramekin to break the seal between the custard and the dish. Using your fingertips covered with a clean, dry cloth, gently press down on the custard to loosen it from the edge of the ramekin. If necessary, gently pull the edge of the custard toward the center. Repeat, gradually moving around the perimeter of the ramekin. Repeat with the remaining ramekins.

Invert a plate onto a ramekin, hold it tightly and turn it upside down. Tap the bottom of the ramekin and slowly lift it from the plate. The custard will be topped with a thin layer of caramel; additional caramel sauce should pool around the custard on the plate.

Per serving (using milk and whole eggs): 271 calories, 7 gm protein, 48 gm carbohydrates, 6 gm fat, 153 mg cholesterol, 3 gm saturated fat, 84 mg sodium, 0 gm dietary fiber

The Washington Post Company. Mark Ramsdell is the pastry director at L'Academie de Cuisine. He has taught the professional pastry arts program for 12 years. L'Academie de Cuisine is celebrating its 25th year of educating and training culinary students.