French Vanilla Pots de Crème

Instructions

1. 1

   Preheat your oven to 160°C (conventional). Generously grease four 150 ml ramekins with 10 g unsalted butter and set them inside a deep 20x30 cm baking dish. Separate 6 egg yolks from the whites, placing the yolks into a medium heatproof glass bowl, and set aside.

2. 2

   In a small saucepan over medium-low heat, combine 250 ml heavy cream, 250 ml whole milk, 50 g granulated sugar, and 1 g salt. Stir gently until tiny bubbles form along the edges after 4 to 5 minutes. Do not let it come to a rolling boil or it will split.

3. 3

   Add the remaining 50 g granulated sugar to the bowl with 6 egg yolks. Whisk vigorously with a hand whisk for 1 to 2 minutes until the mixture turns pale yellow, smooth, and slightly thickened. This ensures the sugar is evenly dissolved before adding hot liquid.

4. 4

   Slowly pour the warm cream mixture into the egg yolks in a thin, continuous stream while whisking constantly so the eggs do not scramble. Stir in 5 ml vanilla extract. Strain the custard mixture through a fine-mesh sieve into a measuring jug for a silky texture.

5. 5

   Divide the strained custard evenly among the 4 greased ramekins. Carefully pour 500 ml hot water into the baking dish around the ramekins until it reaches halfway up their sides. Cover the dish loosely with aluminum foil to protect the tops from drying out.

6. 6

   Bake at 160°C for 30 to 35 minutes until the edges are set but the centers still jiggle like jelly when gently shaken. Carefully transfer ramekins to a wire rack to cool completely, then chill in the fridge for at least 2 hours before serving chilled directly in ramekins.