Categories: puddings-custards-mousse- flan
Ingredients
- 1/2 of a vanilla bean
- 2 cups whole milk
- 6 egg yolks
- 1/2 cup sugar
- 5 cups very hot tap water
- Raspberries, for garnish
Directions
- Heat oven to 350 degrees. Line the bottom of a 13 × 9 × 2-inch baking pan with paper towels.
- Split vanilla bean in half. Scrape out seeds, then ass seeds and bean to a small, heavy saucepan. Whisk in milk. In a medium-size bowl, whisk together egg yolks and sugar until well blended. heat the milk gently in a small saucepan just until it reaches simmering. Remove the saucepan from the heat.
- Whisk about 1 cup of the hot milk into yolk mixture, then whisk the yolk mixture into the hot milk in the saucepan. Pour mixture through a fine-mesh sieve into a 4-cup glass measuring cup to remove any cooked pieces of egg.
- Put six 6-oz. ramekins or custard cups in paper towel-lined pan. Divide mixture equally among the ramekins.
- Place baking pan with ramekins in middle rack of oven. Carefully pour hot water into baking pan until it reaches halfway up the sides of the ramekins.
- Bake pots de crème in water bath ib a 35o degree oven for 45 minutes or until centers are just set. Remove baking pan from oven; carefully remove ramekins from water bath to cooling racks. Refrigerate until thoroughly chilled, 3 hours or overnight. Garnish with raspberries.