Pots De Creme A La Vanilla
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Light cream||2 Cup (32 tbs)|
|Vanilla extract||1 1⁄4 Teaspoon|
1. Preheat oven to moderate (325 F.).
2. Beat the egg yolks until light and lemon-colored. Gradually beat in the sugar and salt. Stir in one-quarter cup of the cream. Scald the remaining cream and gradually stir into the mixture. Add the vanilla. Strain through a fine sieve into six individual half-cup creme pots or custard cups. Cover with creme pot covers or aluminum foil.
3. Place in a baking pan on the lower shelf of the oven. Pour enough boiling water into the pan to cover two-thirds of the pots or cups. Bake fifteen minutes, or until a silver knife inserted into the center comes out clean. Cool and chill before serving.