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Pots de Creme
Pots of cream; I can just see a cat (or me) licking its whiskers in anticipation. Except I don't have whiskers. Honest. At any rate, pots de creme is the name of the dessert and also the specialized container that they're baked in.
Cuisine
French
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Cool Time
30
minutes
minutes
Total Time
1
hour
hour
25
minutes
minutes
Author
Jennifer Field
Ingredients
2
cups
1/2 and 1/2
1
cup
heavy cream
¾
cups
sugar
(start with less and then add until you get your desired sweetness)
salt to taste--at least 1/2 teaspoon. Honest.
8
egg yolks
½
vanilla bean
, split and scraped (or 1 teaspoon vanilla extract)
Instructions
Place dairy, 1/2 of the sugar, vanilla bean and salt in a heavy sauce pan.
Whisk together the yolks and the other 1/2 of the sugar in a bowl.
Heat the dairy mixture until it is just below a boil, remove from heat and temper into the yolk mixture, whisking madly.
Return everything to the pot for just a few seconds, again, whisking madly.
Strain again into a pitcher with a spout. Fill your pots de creme/espresso cups/whatever you have on hand that is tiny almost to the top.
Bake in a water bath, covered, at 325 degrees, F for about 30 minutes (they should still be a bit wiggly in the center).
Carefully remove from the oven, let cool for about 30 minutes and refrigerate. Yum.