Vanilla Pot De Creme

This dessert is fantastic.. After a great meal a little cup of smooth rich vanilla cream really hits the spot. It’s simple and elegant. You can serve this dessert in any season, but I really love serving this with fresh berries. This recipe comes from Suday suppers at lucques by Suzanne Goin.
Serves 6

11/2 cups whole milk
1 cups heavy cream
2 vanilla beans
6 egg yolks
½ cup granulated sugar

Combine the milk and cream in a medium pot. Split the vanilla beans in half lengthwise, scrape out the seeds and pulp with a paring knife, and add them to the pot. Add the vanilla pods. Bring to a boil over high heat. Turn off the heat, cover and let the flavors infuse for 30 minutes.

Preheat oven to 325 F
Using a stand mixer fitter with the whisk attachment, beat the egg yolks and sugar at high speed for about 3 minutes until the mixture should form ribbons as it falls from the whisk. Bring the milk and cream back to a boil, and then turn off the heat. With the mixer at low speed, add the hot cream slowly, ¼ cup at a time to temper the eggs. When half the cream has been incorporated, you can add the rest more quickly. Strain the mixture, and let sit for 20 minutes. Skim all traces of foam from the cream.

Pour the mixture into six ramekins or coffee cups. Place in roasting pan, and pour hot water into the pan to come halfway up the outsides of the cups. Cover completely with foil, and bake in the oven about 30 minutes, until the custard is just set.

Chill at least 4 hours.