Delicate, creamy pots of loveliness. Don’t try to make these with synthetic vanilla, it won’t work.
The original recipe asks you to whisk the eggs and sugar together until pale and thick, but if you do that, the pots will deflate a lot during the baking. I think it is best to either don’t whisk the eggs until pale and thick, but just to incorporate everything. Or beating them till pale and thick, but setting aside the mixture to let the bubbles settle before baking. The photo shows the pots before baking, you can see the foaminess on top.
Petit Pots de Crème Vanille (makes 2-4 servings)
Adapted from “Ripailles – Stéphane Reynaud”
125 ml cream
150 ml milk
1/2 vanilla pod
40 g sugar
Whisk the eggs with the sugar.
Heat the milk and cream. Scrape the seeds from the vanilla pod, add these and add the pod too.
Take the vanilla pod from the boiling milk and pour over the egg mixture while whisking.
Pour into ramekins and bake for 20 minutes au bain marie in a 180C oven, making sure the water comes high enough up the sides of the ramekin. You can cover the ramekins with tinfoil to prevent browning.
Serve at room temperature or cold.