Vanilla Custard or Pots de Crème

1. Prepare Egg Yolks

Separate four egg yolks into a medium bowl. Use a whisk to gently beat them until they are smooth and well combined.

2. Add Cream to Yolks

Measure out ¾ cup of heavy cream and pour it into the bowl with the whisked egg yolks. Set the bowl aside.

3. Warm Half-and-Half Mixture

In a small pot, combine ¾ cup of half-and-half, ¼ cup of sugar, and the vanilla bean along with its seeds. Warm it until you see steam rising from its surface, being careful not to let it boil.

4. Combine Mixtures

Pour the steaming half-and-half mixture through a strainer into the bowl containing the egg yolks and cold cream, removing the vanilla bean. Whisk until well combined.

5. Prepare for Baking

Preheat your oven to 350°F. Pour the custard mixture into either a 2½-cup custard mold or divide among four custard cups. Place in a water bath and cover with foil.

6. Bake Custard

Bake the custard in the preheated oven for 50 minutes for a large mold, or 25 to 30 minutes for smaller cups. It's done when the sides are set, and the center has a slight jiggle.

7. Cool and Serve

Remove the custard from the water bath and allow it to cool. Serve warm or chilled as preferred.