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Pots De Creme A La Vanilla

American.Gourmet's picture
Ingredients
  Egg yolks 6
  Granulated sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Light cream 2 Cup (32 tbs)
  Vanilla extract 1 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
6

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