Puddings

Vanilla Pots de Creme

These darling little pots de cremes are Sabrina’s new favorite dessert. And, I must admit she has really impressed me with her inspired creativity on how to prepare them.

The first time she ate one, she had it topped with a little fruit. The next time, she sprinkled on a few mini chocolate chips, and declared it even better. Emboldened, she rummaged through the spice cabinet and topped the next one with what she thought was cinnamon sugar. The first spoonful quickly brought to light the fact that it was granulated garlic powder – not sugar. After becoming thoroughly disgusted with her error, she silently wept as she threw it away. I laughed so hard I almost fell off my chair.

She was not amused.

Fortunately, there was one jar left, so she topped it (correctly) with the cinnamon sugar mixture. And while that was good, the next day she decided to take it one step further, and used my nifty blow torch to burn the cinnamon sugar into a brulee-type crispy shell.

IMG_1145

With or without a topping (and preferably not the savory kind..), these are super simple to make and a perfect little sweet to end the day.

Vanilla Pots de Creme – adapted from NY Times

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 tbs vanilla extract
  • 4 egg yolks
  •  cup sugar

Preheat the oven to 325 degrees.

In a medium saucepan, heat the milk and cream just to simmer. Meanwhile, in a large bowl, vigorously whisk together the egg yolks and sugar until light in color, about 2 minutes. Slowly whisk in the hot milk/cream mixture, whisking constantly until well blended. Stir in the vanilla extract. Strain the mixture into a large measuring cup, then pour the mixture into 4 6 ounce jars or ramekins. Place the jars into a large casserole or baking pan, and fill the pan halfway with hot tap water.

Place the pan in the oven, and bake the cremes for 45 minutes, or until the center is just a bit wobbly. Remove from the oven and allow to cool. Refrigerate for several hours before serving.

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