Vanilla Bean Pots de Crème
 
Yield: 8 (2.75-ounce) ramekins
Ingredients
  • 1½ cups heavy whipping cream
  • 1 vanilla bean, split lengthwise and seeds scraped and reserved
  • 4 large egg yolks
  • ¼ cup sugar
  • ⅛ teaspoon salt
  • Garnish: fresh raspberries and mint
Instructions
  1. Preheat oven to 325°.
  2. Place 8 (2.75-ounce) ramekins in a deep baking dish.
  3. In a small saucepan, heat cream and reserved vanilla bean seeds over medium-high heat until very hot. (Bubbles should appear around edges of saucepan.)
  4. While cream is heating, combine egg yolks, sugar, and salt in a medium bowl, and whisk until light in color. Temper egg yolks by adding a small amount of hot cream, whisking constantly. Continue to add hot cream, whisking constantly. Pour mixture into prepared ramekins.
  5. Fill baking dish with water halfway up sides of ramekins.
  6. Bake until just set, 30 to 35 minutes. (A slight jiggle in the center is fine.) Remove ramekins from water bath, and let cool completely.
  7. Cover ramekins with plastic wrap, being careful wrap does not touch surface of crème, and refrigerate for 4 hours.
  8. Garnish with fresh raspberries and mint, if desired.
  9. Serve cold.
Notes
Make Ahead-Tip: Vanilla Bean Pots de Crème can be made up to 2 days in advance. Store, covered, in the refrigerator.
Recipe by TeaTime Magazine at https://teatimemagazine.com/two-vanilla-bean-pots-de-creme-recipe/