Vanilla Pots de Creme
An elegant twist on classic pots de creme, a creamy vanilla pudding you'll fall in love with! These are delicious with a touch of olive oil, cream and whole vanilla bean.
Equipment
Ingredients
- 6 egg yolks
- ⅓ cup (90 g) sugar
- ⅛ teaspoon fine sea salt
- 1 ½ cups (375 ml) heavy cream
- ½ cup (125 ml) milk
- 2 teaspoons pure vanilla extract
- 1 vanilla bean
- Extra-virgin olive oil (use your good stuff)
Instructions
- Preheat oven to 325 (160C) degrees. Place 6 (4-ounce) ramekins or 8 espresso cups in a roasting pan or baking dish large enough to hold them so they don't touch. Bring a kettle full of water to a boil.
- Whisk the egg yolks, sugar and salt together in a bowl until the sugar is dissolved.
- Combine the cream and milk in a small saucepan. Bring to a boil and then immediately remove from the heat.
- Very gradually, dribble the hot cream mixture into the eggs, whisking at the same time. Stir in the vanilla extract. Split the vanilla bean lengthwise with a small, sharp knife; slide the dull edge of the knife along the bean to scrape out the seeds and add them to the bowl. Pour through a mesh strainer into a 3 or 4 cup measuring cup.
- Divide the custard among the cups and put the pan on middle oven rack; pour enough boiling water around the cups to come ⅔ of the way up the sides. Cover with a piece of aluminum foil and bake 35–40 minutes, until the edges are set and centers are a little quivery when you jiggle the cups.
- Carefully remove the cups from the water bath and cool on a rack 30 minutes. Cover and refrigerate at least 2 hours or overnight.
- Just before serving, drizzle a teaspoon or so of olive oil over each pots de crème.
Notes
- You can use 8 espresso cups (3-ounce capacity) if you have them.
- Otherwise bake the pots de creme in 6 (4-ounce) ramekins.
Nutrition
Serving: 1servingCalories: 243kcalCarbohydrates: 11gProtein: 4gFat: 21gSodium: 67mgSugar: 9g
