Vanilla Pots de Creme

Categories: puddings-custards-mousse- flan

Ingredients

• 1 1/2 cups half-and-half
• 1/2 cup heavy cream
• 1 vanilla bean OR 1 1/2 tp. vanilla extract
• 6 egg yolks
• 1/2 cup granulated sugar

Directions

1. Heat oven to 300 degrees. In a medium saucepan, heat half-and-half and heavy cream over medium heat. Using a sharp knife, split the vanilla bean in half lengthwise and scrape seeds into cream mixture. Add the pod too. Heat mixture until steaming and bubbles form around the edges of the pan. Remove from heat, cover and let sleep for 10 to 15 minutes. (If using vanilla extract, just heat the half-and-half and heavy cream until steaming.)
2. In a small bowl, whisk together the egg yolks and sugar until light in color. Remove vanilla beans and pod from cream mixture and whisk about 1/2 cup into the egg yolks. Then whisk all of the egg yolk mixture into the cream mixture. (If you are using vanilla extract, add it now.) Divide mixture among 4 to 6 ramekins and place ramekins in a baking dish; fill dish with water halfway up the side of ramekins. Cover with foil.
3. Bake until center is just set, 45 minutes to 1 hour 20 minutes. Chill 6 hours to overnight before serving.

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