This classic Languedoc dessert, known as Homer's Cream, pairs beautifully with garnishes like pistachios, pine nuts, or almonds.
Place the diced sugar cubes in a heavy-bottomed saucepan with 4 tablespoons of water. Cook over medium heat, swirling occasionally, until it forms a thick caramel with a rich mahogany color (not too dark). Add 1 tablespoon of cold water to halt cooking, cover, and stir with a wooden spoon. Divide the liquid caramel into six individual porcelain ramekins over low heat.
Wash and dry the lemon and orange, then zest each in wide spiral strips. In a saucepan, combine the milk and cream, bring to a boil, add the zests and wine, stir well, and simmer briefly. Remove from heat, cover, and infuse for 30 minutes without stirring. Strain, then gently rewarm.
In a bowl, whisk the whole eggs and yolks until frothy. Add powdered sugar and mix, then gradually pour in the hot milk mixture while stirring constantly. Pour into the caramel-lined ramekins. Place in a deep baking dish, surround with boiling water, and cover with foil. Bake at 180°C for about 30 minutes.
Remove from oven, cool in the bain-marie, then chill ramekins in the refrigerator for several hours until set. Run a knife around the edges and invert to unmold effortlessly.
For variation, substitute citrus zests with lime, ginger, or cinnamon.
Source: Regional Cuisines of France
