Preheat oven to 325°F and position rack to center.
Place 6 (⅔ cup) soufflé dishes or ¾ cup custard cups in large roasting pan.
Combine sugar and water in heavy saucepan.
Stir over low heat until sugar dissolves.
Increase heat; boil without stirring until deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes.
Gradually whisk in 1½ cups whipping cream and milk (mixture will bubble vigorously).
Stir until caramel dissolves, almost 2 minutes.
Beat yolks in large bowl until foamy.
Gradually whisk in warm caramel.
Strain into 4-cup glass measuring cup.
Divide among dishes.
Pour enough hot water into pan to come halfway up sides of dishes.
Cover pan with foil.
Bake until custard is just set at edges, but still moves in center when shaken gently, about 1 hour.
Remove from water; cool on rack.
Chill until cold, at least 2 hours (can be made 2 days ahead, cover and keep chilled).
Beat ¼ cup cream in small bowl until soft peaks form.
Spoon cream into pastry bag fitted with large star tip.
Pipe 1 rosette in center of each custard.
Serve chilled.
Servings
Makes 6 individual servings in ⅔ cup soufflé dishes or ¾ cup custard cups
Nutrition Facts
Nutrition Per Serving - Calories: 380; Total Fat: 27g (Saturated Fat: 16g); Cholesterol: 295mg; Sodium: 30mg; Total Carbohydrates: 31g (Dietary Fiber: 0g, Sugars: 31g); Protein: 5g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods. Nutrient information is not available for all ingredients. Nutrition information is based on available nutrient data.