Vanilla Pots de Crème
Makes: Eight 5 or 6 oz ramekins
• 2½ cups heavy cream
• ⅔ cup milk
• ½ cup plus 1 tablespoon sugar, divided
• 1 tsp vanilla extract
• 6 egg yolks
Combine the cream, milk, vanilla extract, and 5 tablespoons of the sugar in a saucepan. Simmer, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour.
Reheat the cream mixture until just warmed.
Meanwhile, whisk the egg yolks with the remaining ¼ cup sugar in a medium bowl until well combined. Slowly stream the warm liquid into the egg yolks, whisking simultaneously. Strain through a fine-mesh sieve into a pitcher or a large measuring cup. Use immediately or refrigerate for up to one day.
Preheat the oven to 300°F.
Place eight 6-ounce ramekins or jar molds in a deep baking pan leaving space between them. Place the pan on a baking sheet.
Pour custard 2/3 of the way into each mold. Use a skewer to pop any bubbles at the tops of the custards to make them smooth. Cover each mold with its lid or a piece of aluminum foil.
Add enough warm water to the baking pan to come halfway to two-thirds of the way up the sides of the molds. Place in the oven and bake for 45 to 55 minutes, until they jiggle slightly when shaken. Remove pots from the water bath and place on a cooling rack.
When they have cooled, place the pots de crème in the refrigerator for at least 8 hours or up to 3 days.