Pots de crème de vainilla

Ingredientes

• 6 egg yolks
• 1/3 cup sugar
• 1/8 teaspoon fine sea salt
• 1 1/2 cups heavy cream
• 1/2 cup milk
• 2 teaspoons pure vanilla extract
• 1 vanilla bean
• Extra-virgin olive oil (use your good stuff)

Preparación

1. 1

   Preheat oven to 325 (160C) degrees. Place 6 (4-ounce) ramekins or 8 espresso cups in a roasting pan or baking dish large enough to hold them so they don't touch. Bring a kettle full of water to a boil.

2. 2

   Whisk the egg yolks, sugar and salt together in a bowl until the sugar is dissolved.

3. 3

   Combine the cream and milk in a small saucepan. Bring to a boil and then immediately remove from the heat.

4. 4

   Very gradually, dribble the hot cream mixture into the eggs, whisking at the same time. Stir in the vanilla extract. Split the vanilla bean lengthwise with a small, sharp knife; slide the dull edge of the knife along the bean to scrape out the seeds and add them to the bowl. Pour through a mesh strainer into a 3 or 4 cup measuring cup.

5. 5

   Divide the custard among the cups and put the pan on middle oven rack; pour enough boiling water around the cups to come ⅔ of the way up the sides. Cover with a piece of aluminum foil and bake 35–40 minutes, until the edges are set and centers are a little quivery when you jiggle the cups.

6. 6

   Carefully remove the cups from the water bath and cool on a rack 30 minutes. Cover and refrigerate at least 2 hours or overnight.

7. 7

   Just before serving, drizzle a teaspoon or so of olive oil over each pots de crème.