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Recipe: Vanilla Pots De Creme
Similar Categories: Vanilla, Pots, Creme
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
1/2 vanilla bean, split and scraped
2 large eggs, chilled
2 large egg yolks, chilled
Pinch of salt (less than 1/8 teaspoon)
1. Preheat the oven to 325*F. Place a rack in the center of the oven. Place
the ramekins in a larger baking pan, making sure the larger pan is at least
1/2 inch deeper than the ramekins.
2. Bring the milk, cream, sugar, and vanilla bean and scraped seeds to a
simmer in a large nonreactive saucepan over medium heat. Remove from the
heat, cover the pan with plastic film, and let steep for 15 minutes.
3. Meanwhile, whisk together the eggs, egg yolks, and salt in a medium bowl.
4. After steeping, bring the milk mixture back to a simmer over medium heat.
Remove from the heat and ladle out 1/2 cup of the hot milk. Drizzle it
slowly into the eggs while whisking. When the milk mixture is incorporated
into the eggs, pour the mixture back into the hot milk, whisking constantly.
Be sure to scrape all the eggs into the pan with a rubber spatula. This is
the custard base.
5. Strain through a fine-mesh strainer into the bowl or into a large
heatproof glass measuring cup. Fill each ramekin to the rim with the
custard. Fill the larger baking pan with hot water until the water rises
two-thirds of the way up the ramekins.
6. Cover the baking dish loosely with aluminum foil and bake for 40 to 45
minutes. The custards are done when they are set but have a uniform jiggle.
They should not be brown, nor should they have risen.
7. Chill the custards for at least 2 hours before serving. Place each
ramekin on a plate lined with a doily or napkin. Finished pots de crème will
keep, tightly covered, in the refrigerator for up to 2 days.
Variation
Chocolate: Add 3 ounces finely chopped bittersweet chocolate to the hot
cream mixture.
Yield: Six 4-ounce ramekins (3 cups)
Special tool: Six 4-ounce ramekins
1/2 cup heavy cream
1/2 cup sugar
1/2 vanilla bean, split and scraped
2 large eggs, chilled
2 large egg yolks, chilled
Pinch of salt (less than 1/8 teaspoon)
1. Preheat the oven to 325*F. Place a rack in the center of the oven. Place
the ramekins in a larger baking pan, making sure the larger pan is at least
1/2 inch deeper than the ramekins.
2. Bring the milk, cream, sugar, and vanilla bean and scraped seeds to a
simmer in a large nonreactive saucepan over medium heat. Remove from the
heat, cover the pan with plastic film, and let steep for 15 minutes.
3. Meanwhile, whisk together the eggs, egg yolks, and salt in a medium bowl.
4. After steeping, bring the milk mixture back to a simmer over medium heat.
Remove from the heat and ladle out 1/2 cup of the hot milk. Drizzle it
slowly into the eggs while whisking. When the milk mixture is incorporated
into the eggs, pour the mixture back into the hot milk, whisking constantly.
Be sure to scrape all the eggs into the pan with a rubber spatula. This is
the custard base.
5. Strain through a fine-mesh strainer into the bowl or into a large
heatproof glass measuring cup. Fill each ramekin to the rim with the
custard. Fill the larger baking pan with hot water until the water rises
two-thirds of the way up the ramekins.
6. Cover the baking dish loosely with aluminum foil and bake for 40 to 45
minutes. The custards are done when they are set but have a uniform jiggle.
They should not be brown, nor should they have risen.
7. Chill the custards for at least 2 hours before serving. Place each
ramekin on a plate lined with a doily or napkin. Finished pots de crème will
keep, tightly covered, in the refrigerator for up to 2 days.
Variation
Chocolate: Add 3 ounces finely chopped bittersweet chocolate to the hot
cream mixture.
Yield: Six 4-ounce ramekins (3 cups)
Special tool: Six 4-ounce ramekins
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