Ingredients

The following ingredients have 8 Servings
  • 2½ cups heavy cream
  • ⅔ cup milk
  • ½ cup plus 1 tablespoon sugar
  • 1 vanilla bean
  • 6 egg yolks

Instruction

  • Combine cream, milk, and 5 tablespoons (1/4 cup + 1 tablespoon) of the sugar. Split the vanilla bean in half lengthwise, scrape the vanilla seeds into the cream, and drop in the empty pod as well. Heat mixture until it’s hot to touch and sugar has dissolved, then remove the pan from the heat, cover, and let it steep for an hour (if possible).
  • Whisk the egg yolks and remaining ¼ cup sugar together. Re-heat the cream mixture till it’s warm to the touch — not hot. Slowly whisk a small amount of the cream mixture into the yolks to temper them. Continue adding the warm cream until all of it has been added. Strain the entire mixture through a fine mesh strainer into a pitcher or large measuring cup. At this point, the mixture can be refrigerated for several days.
  • Place rack in center of oven and preheat oven to 300º. Bring a teapot filled with water to a boil. Place pot de creme molds (see notes above) in a large deep baking pan (a 9×13-inch pan should fit all of the molds). Place the baking pan on a sheet pan: This will provide double the insulation so the custards can cook evenly and slowly. Gently stir the custard, then fill each vessel with it. Cover each mold with a lid or wrap each ramekin in plastic wrap — if this worries you, can simply bake the ramekins uncovered. It works fine. 
  • Place pan in the oven leaving a few inches sticking out to allow you to pour in the hot water from the teapot: pour in water to come in halfway to two-thirds up the sides of the molds. Place in the oven and bake for 30 to 55 minutes — the cooking time will vary depending on the size of the vessel and if the custard was refrigerated or not. To test, reach into the oven and using a tea towel to protect your hand, gently shake one of the molds — the custard should be set, but will still jiggle slightly, like gelatin. Remove the molds from the hot water and place on a cooling rack.
  • Let cool, then refrigerate for at least 8 hours before serving.