Vanilla Custard (Pots de Crème)

1. Whisk Egg Yolks

Whisk the egg yolks in a medium bowl until they are smooth and slightly pale.

2. Combine Yolks and Cream

Measure and pour the heavy cream into the bowl with the whisked yolks, setting it aside for a moment.

3. Prepare Vanilla-Infused Milk

In a small pot on the stove, combine the half-and-half, sugar, and the split vanilla bean along with its seeds. Warm the mixture gently until it is steaming and the sugar is fully dissolved.

4. Combine Milk Mixture with Yolks and Cream

Gradually whisk the steaming half-and-half mixture into the bowl with the egg yolks and cream. Strain the custard mixture to remove any bits of cooked egg and the vanilla bean.

5. Chill the Mixture (Optional)

Refrigerate the mixture for up to two days to allow the flavors to deepen (optional step).

6. Preheat Oven and Prepare for Baking

Preheat your oven to 350°F. Pour the custard mixture into a 2½-cup mold or divide it evenly among four custard cups.

7. Bake in Water Bath

Place your filled mold or cups in a large, deep pan. Pour hot water into the pan until it reaches halfway up the sides of the mold or cups. Cover the setup with foil and bake for 50 minutes if using a large mold, or 25-30 minutes for smaller cups.

8. Cool and Serve

Carefully remove the custard from the water bath and allow it to cool to room temperature. Serve warm or chilled.