Vanilla Pots de Creme
Serves 830 mins prep40 mins cook
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.
0 servings
What you need
Instructions
0 Preheat oven to 325 (160C) degrees. Place custard or 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. 1 Whisk the egg yolks, sugar and salt together in a bowl until the sugar is dissolved. 2 Combine the cream and milk in a small saucepan. Bring to a boil and then immediately remove from the heat. 3 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. 4 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. 5 Carefully remove the cups from the water bath and cool on a rack 30 minutes. Cover and refrigerate at least 2 hours or overnight. 6 Just before serving, drizzle a teaspoon or so of olive oil over each pots de crème.View original recipe