I feel like I should begin this post by saying that I’m sorry. I haven’t been posting for a while but I have an excuse. This week I’ve been playing tennis all day in the hot hot weather. It’s really hot and tiring and this is why I haven’t been keeping up with my blogs.
Moving along, I made Vanilla Pots de Crème!
These were heavenly! The recipe calls for ramekins however I don’t own any so I used jam jars. Here is the recipe:
2 cups heavy cream, light cream, or half-and-half
2 vanilla beans or 1 teaspoon vanilla extract
6 egg yolks
1/2 cup sugar
1. Heat oven to 300 degrees. Pour cream into small saucepan. Split vanilla beans in half lengthwise and scrape seeds into cream. Put pod in cream, too. Heat cream until steam rises. Cover pan, turn off heat and let steep for 10 to 15 minutes. If using vanilla extract, just heat cream and let it cool while you proceed.
2. Beat yolks and sugar together until light. Pour about a quarter of the cream (remove vanilla bean pod) into this mixture, then pour sugar-egg mixture into cream and stir. If you are using vanilla extract, add it now and stir. Pour mixture into 4 6-ounce ramekins and place ramekins in a baking dish; fill dish with water halfway up the side of dishes. Cover with foil.
Now I used jam jars so they were pretty full. I advise that you eat half, and save the other half for later. But these were fantastic!
Thank you very much to: http://dinersjournal.blogs.nytimes.com/2009/02/13/recipe-of-the-day-vanilla-pots-de-creme/