1. Scald half-and-half with the sugar. Cool slightly and add the vanilla.

2. Beat egg and egg yolks until light and lemon colored. Add hot half-and-half, stirring constantly. Strain through a fine sieve into 4 small custard cups or pots.

3. Set in a pan of hot water. Cover. Bake at 325 F for 20 to 25 minutes or until a knife inserted in the center comes out clean. Do not overcook or custard will become watery.

4. You may serve Pots de Creme with mounds of slightly sweetened whipped cream.

Comments

Chocolate Pots de Creme: Subsitute 2/3 cup semi-sweet chocolate bits for 2 Tbs. of the sugar. Melt chocolate in half-and-half as it is being scaled. Proceed to step 2.

Course

Dessert

Servings

Time to prepare

15 Minutes

Difficulty

Average

Comments

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ghdfans on 08/12/2010