French Vanilla Pots de Crème

Instructions

1. 1

   Heat your oven to 160°C. Grease 4 small ramekins with the butter and place them inside a deep baking dish.

2. 2

   Heat heavy cream, milk, half the sugar, and salt in a saucepan over medium-low heat until small bubbles form around the edges. Do not let it boil.

3. 3

   In a bowl, whisk egg yolks and remaining sugar for about 1 minute until slightly thickened and pale.

4. 4

   Slowly pour hot milk mixture into eggs in a thin stream while whisking continuously. Stir in vanilla extract.

5. 5

   Strain mixture through a fine sieve into ramekins. Pour hot water into baking dish until it reaches halfway up ramekin sides.

6. 6

   Bake at 160°C for 30 to 35 minutes until edges are set but center still wobbles gently when jiggled.

7. 7

   Remove ramekins from water bath. Let cool to room temperature, then chill in fridge for at least 2 hours until cold and set.