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| 1/2 vanilla bean or 1 tsp. vanilla extract |
| Use 6-oz. ramekins. Heat the oven to 325°F. Heat the cream or cream and milk in a medium |
| saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan). Split |
| the vanilla bean in half, if using, and scrape the seeds into the cream. Meanwhile, in a medium |
| bowl, slowly whisk the sugar into the egg yolks and eggs. Slowly temper the hot cream/milk into |
| the sugar/yolk mixture (see the tempering explanation). Strain the mixture through a fine sieve into |
| a pitcher or measuring cup. Stir in the salt and vanilla extract, if using. |
| Arrange the ramekins in a baking dish with deep sides. Pour the mixture into the ramekins. Fill the |
| dish with water to come halfway up the sides of the ramekins and cover the dish with foil. Bake |
| until just set, 30 to 50 min. Start checking early; baking time depends on the thickness and depth |
| of the ramekins and baking dish. Carefully remove the baking dish from the oven; let the ramekins |
| cool in the water bath. Remove, cover with plastic, and refrigerate at least 2 hours or up to 2 days. |
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Serve pot de crème as is, in the ramekin.
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| info@barringtonsoftware.com |
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Barrington
Software Incorporated