Vanilla Pots De Crème
15m prep 45m cook 3h ready
6 servings Instead of vanilla, you may infuse the cream with a 1 ½-inch piece vanilla bean, split lengthwise. Scrape the vanilla seeds into the milk, add the bean pod, and heat the milk to a simmer. Cover, remove from the heat, and allow to infuse for 15 minutes. Remove the vanilla bean pod, heat to a simmer again, and proceed as directed. Preheat the oven to 325°F.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 6 large egg yolks
- ⅓ cup sugar
- 2 cups whole milk or half-and-half
- 1 teaspoon vanilla
Let's Cook
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Step 1.
Whisk in a medium bowl just until blended: 6 large egg yolks; ⅓ cup sugar
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Step 2.
Bring just to a simmer in a small saucepan: 2 cups whole milk or half-and-half
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Step 3.
Gradually whisk the warm milk into the egg yolk mixture. Strain through a fine-mesh sieve into a bowl or large measuring cup with a pouring lip. Skim off any foam with a spoon. Stir in: 1 teaspoon vanilla
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Step 4.
Pour the mixture into six 4-ounce ramekins. Cover each ramekin tightly with a piece of foil to prevent a skin from forming. Set the custards in a deep pan large enough to accommodate them without touching each other or the sides of the pan. Set the pan on a pulled-out oven rack and add enough scalding-hot tap water to come one-half to two-thirds of the way up the sides of the ramekins. Bake until set but still quivery in the center when shaken, 40 to 50 minutes.
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Step 5.
Remove the custards from the water bath and let cool on a wire rack for 30 minutes, then refrigerate, covered, for at least 2 hours before serving. You may store them in the refrigerator for up to 2 days.
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