Vanilla Pots de Creme
Serves 8
15 mins prep
35 mins cook
120 mins Chilling time
170 mins total
An elegant twist on classic pots de creme, a creamy vanilla pudding you'll fall in love with! These are delicious with a touch of olive oil, cream and whole vanilla bean.
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Preheat oven to 325 (160C) degrees. Place 6 (4-ounce) ramekins or 8 espresso cups in a roasting pan or baking dish large enough to hold them so they don't touch. Bring a kettle full of water to a boil.
Whisk the egg yolks, sugar and salt together in a bowl until the sugar is dissolved.
Combine the cream and milk in a small saucepan. Bring to a boil and then immediately remove from the heat.
Very gradually, dribble the hot cream mixture into the eggs, whisking at the same time. Stir in the vanilla extract. Split the vanilla bean lengthwise with a small, sharp knife; slide the dull edge of the knife along the bean to scrape out the seeds and add them to the bowl. Pour through a mesh strainer into a 3 or 4 cup measuring cup.
Divide the custard among the cups and put the pan on middle oven rack; pour enough boiling water around the cups to come ⅔ of the way up the sides. Cover with a piece of aluminum foil and bake 35–40 minutes, until the edges are set and centers are a little quivery when you jiggle the cups.
Carefully remove the cups from the water bath and cool on a rack 30 minutes. Cover and refrigerate at least 2 hours or overnight.
Just before serving, drizzle a teaspoon or so of olive oil over each pots de crème.
