1 1/2 c. heavy cream
1 1/2 c. milk
3/4 c. sugar
6 egg yolks
2 tsp. port

Preheat oven to 350 degrees. In a saucepan warm the cream and milk over high heat until small bubbles appear around the edge of the pan. Set aside off the heat. In a small saucepan, or skillet caramelize the sugar by stirring it over moderate heat, until it melts and turns a light golden brown. Immediately pour the hot cream and milk in a thin stream into the caramel, stirring constantly with a large spoon. Continue to stir until the caramel has thoroughly dissolved.

With a whisk, or an electric beater, beat the egg yolks until they are well blended. Then slowly pour in the cream mixture, stirring constantly with a spoon. Stir in the port and strain the mixture through a fine sieve into 1 (4 oz.) heat proof porcelain or glass individual molds or custard cups. Set the molds in a large roasting pan on the middle shelf of the oven and pour in enough boiling water to come halfway up the sides of the molds. Bake for 40 minutes or until a knife inserted in the center of the custard comes out clean. Cool to room temperature, then refrigerate for at least 3 hours, or until thoroughly chilled.

To unmold the custard, run a sharp knife around the inside edge of each mold and dip the bottom briefly in hot water. Then wipe the mold dry, place a chilled serving plate upside down over each mold and, grasping mold and plate firmly together, quickly invert them. Rap the plate on a table and the custard should slide out easily. In Portugal, the custard is sometimes garnished with a flower blossom.