Velvety Vanilla Bean Pots de Crème

1. Whisk the Egg Yolks

Start by whisking the 4 egg yolks in a medium bowl until they are smooth and fully combined, ensuring the foundation of a silky custard.

2. Prepare Heavy Cream

In another medium bowl, measure and pour ¾ cup of heavy cream, setting it aside for later.

3. Warm Half-and-Half Mixture

In a small pot, combine ¾ cup of half-and-half, ¼ cup sugar, and the vanilla bean seeds along with the pod. Warm this mixture over medium heat just until it starts to steam but does not boil.

4. Combine Warm Mixture with Egg Yolks

Gradually whisk the warm mixture into the egg yolks, doing so slowly to prevent the eggs from curdling.

5. Strain and Mix with Heavy Cream

Strain the mixture into the bowl with the cold heavy cream, mixing well to ensure a uniform consistency.

6. Preheat Oven

When ready to bake, preheat your oven to 350°F.

7. Prepare Custard for Baking

Pour the custard mixture into a 2½-cup custard mold or divide it evenly among 4 custard cups.

8. Bake the Custard

Place the mold or cups into a large deep pan, then carefully add hot water to the pan until it reaches halfway up the sides of the mold or cups. Cover with foil and bake in the preheated oven for about 50 minutes if using a large mold, or 25-30 minutes for smaller cups, until the sides are set but the center remains slightly jiggly.

9. Cool and Serve

Once baked, remove the custards from the water bath and let them cool, allowing them to set fully. Serve your Velvety Vanilla Bean Pots de Crème warm or cool.