Serves 4
2 cups heavy cream
1 vanilla bean, scraped
6 egg yolks
½ cup sugar
Pot de Crème
Preparation
Preheat oven to 300°F. In a small pot, combine heavy cream and seeds from the vanilla bean. Heat over low heat until warm. Remove from heat and cover; steep for 15 minutes. In a medium-sized nonreactive bowl, whisk egg yolks and sugar together until creamy and pale yellow. Return cream mixture to heat and heat to
just below a simmer. Using a ladle or liquid measuring cup, slowly pour hot cream into the egg yolks while whisking.
Portion custard into 4 ramekins and place in a warm water bath. Bake uncovered for 30 minutes. Custards should be slightly set but still jiggly. Allow to cool in the water bath for an additional 15 minutes. Refrigerate
overnight and serve chilled.