Burnt Caramel Pots de Créme

Ingredients

• 2 cups heavy cream

• 3 egg yolks

• 1/4 cup plus 2 tablespoons granulated sugar

• 1/2 a vanilla bean, split and scraped

Preparation

1. Preheat the oven to 325 ºF (165 ºC). Lay out a roasting pan and put 4 ramekins into it.

2. In a medium-small saucepan over medium heat, whisk together the 2 cups of heavy cream and 1/2 a vanilla bean (both insides and skin). Heat until it starts to simmer, then remove from heat and cover and let sit for 10 minutes. Then remove the vanilla bean skin.

3. Meanwhile, in another medium saucepan over medium heat combine 1/4 cup of sugar with 1 tablespoon of water. Carefully, whisk them together until the sugar dissolves into the water (try to not get any sugar crystals on the sides of the pan). Once it reaches a boil stop stirring and start swirling the pan to mix. Cook until the mixture reaches a deep amber color and then slowly add the cream mixture into the caramel. Be sure to be stirring the caramel vigorously so that it does not separate. Whisk everything until it is well combined and then remove from heat.

4. In a medium bowl, whisk together the 2 tablespoons of sugar and 3 large egg yolks until lightened in color (about 3 minutes). Slowly temper the eggs by pouring in small quantities of the cream mixture and constantly whisking vigorously. Once all the cream has been added, strain through a mesh strainer and then divide equally among the 4 ramekins.

5. Pour boiling water into the roasting pan around the ramekins being careful to not get any in the ramekins. Fill until about halfway up the ramekins. Then transfer the roasting pan to the preheated oven and bake until they are set but still tremble in the center (about 1 hour). Remove the pan from the oven and take the ramekins out of the water. Let them cool to room temperature and then refrigerate for at least 4 hours and up to 3 days. Remove them from the fridge when you are ready to enjoy them and top with berries or fresh cream.

Notes

• Yield: 4 ramekins