Vanilla Bean Pots de Crème
Ingredients
-
2½
cups
heavy cream
-
⅔
cup
milk
-
½
cup
sugar
-
1
tablespoon
sugar
-
1
unit
vanilla bean
-
6
unit
egg yolks
Instructions
- Combine heavy cream, milk, and 5 tablespoons of sugar, then add the scraped vanilla seeds and pod.
- Heat the mixture until hot, then remove from heat and let steep for an hour.
- Whisk together egg yolks and the remaining sugar.
- Reheat the cream mixture until warm, then temper the yolks by slowly whisking in the cream.
- Strain the mixture through a fine mesh strainer into a pitcher.
- Preheat the oven to 300ºF and prepare a baking pan with the pots de crème molds.
- Fill the molds with the custard and cover them.
- Place the molds in the baking pan and add hot water to the pan.
- Bake for 30 to 55 minutes until set but still jiggly.
- Cool and refrigerate for at least 8 hours before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
5g
Sodium
50mg
Cholesterol
200mg
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