Vanilla-Bean Pots de Crème
The water bath insulates these custards from the dry heat of the oven to ensure a lush, creamy custard.
Recipe information
Yield
Makes 24 Servings
Ingredients
Special Equipment
Preparation
Step 1
Place a rack in middle of oven and preheat to 300°. Combine cream, milk, and salt in a large saucepan; scrape in vanilla seeds and add pod. Bring to a simmer over medium heat, stirring occasionally.
Step 2
Meanwhile, whisk egg yolks and sugar in a large bowl until yolks look a shade lighter in color, about 4 minutes. Whisking constantly, gradually pour hot cream mixture into yolk mixture; whisk until smooth. Strain through a fine-mesh sieve into a large pitcher.
Step 3
Set ramekins in a roasting pan or large baking dish and divide custard among ramekins. Place roasting pan in oven and carefully pour in hot water to come halfway up sides of ramekins.
Step 4
Bake custards until set around the edges but still wobbly in the center, 25–30 minutes. Let cool 5 minutes in water bath, then transfer to a wire rack and let cool completely. Chill until cold, at least 4 hours.
Step 5
Serve pots de crème topped with whipped cream.
Step 6
Do Ahead: Pot de crème (without whipped cream) can be made 5 days ahead. Cover and keep chilled.
