2 cups light cream (half and half)
3" vanilla bean (Read all about vanilla beans, extracts and flavorings)
6 egg yolks
1/2 cup sugar
1/8 teaspoon salt
Heat 1 3/4 cup of the cream with the vanilla bean.
Beat egg yolks until they are lemon colored. Beat in the sugar, salt, and 1/4 cup of the cream.
Gradually beat in the hot cream, stirring constantly. Strain the mixture into a large 4-cup measuring cup.
Place 6 - pots de creme cups (soufflé, or custard cups) in a large roasting pan. Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil or cover with the pot lids. Place in oven and bake at 350°F until the custard is just set around the edges, approximately 20 - 25 minutes.
Remove the pan from the oven. Remove dishes from the pan and allow them to cool. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
Posted: 7/7/2009 1:25:45 PM