I N G R E D I E N T S
2 cups heavy cream
2 cups milk
1/2 vanilla bean or 1 tsp. vanilla extract
1/2 cup sugar
8 egg yolks
Pinch salt

I N S T R U C T I O N S 

The basic method for all three types of custard
Use 6-oz. ramekins. Heat the oven to 325°F. Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan). Split the vanilla bean in half, if using, and scrape the seeds into the cream. Meanwhile, in a medium bowl, slowly whisk the sugar into the egg yolks and eggs. Slowly temper the hot cream/milk into the sugar/yolk mixture. Strain the mixture through a fine sieve into a pitcher or measuring cup. Stir in the salt and vanilla extract, if using.

Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil. Bake until just set, 25 to 50 min. Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish. Carefully remove the baking dish from the oven and let the ramekins cool in the water bath. Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.

Serve pot de crème as is, in the ramekin.

Espresso custard
Omit the vanilla. Crush 1/2 cup espresso beans into coarse pieces, add to the cream/milk, and heat to a simmer. Remove from the heat; infuse for 5 min. Strain and proceed.

Ginger custard
Omit the vanilla. Cut a 3-inch piece of fresh ginger into very thin slices, add to the cream/milk, and heat to a simmer. Remove from the heat; infuse for 15 to 20 min. Strain, bring back to a simmer, and proceed.