Espresso Pots de Creme

1. 1

   Preheat the oven to 275F.

2. 2

   Heat a kettle of water.

3. 3

   Combine the cream, half-and-half, vanilla bean (and inside scrapings), and sugar in a heavy saucepan.

4. 4

   Cook over low heat until the mixture just barely reaches a simmer.

5. 5

   Stir in the espresso until dissolved.

6. 6

   Whisk the egg yolks in a small bowl, then temper the yolks by whisking in a little hot cream.

7. 7

   Add the remaining cream in a slow, steady stream.

8. 8

   Whisk the cream mixture back into the pan.

9. 9

   Stir in the vanilla, adjusting amount as necessary.

10. 10

    Strain the mixture through a fine strainer.

11. 11

    Ladle 5 or 6 ounces into eight custard cups, ramekins, or coffee cups.

12. 12

    Place the containers in a baking dish and add enough hot water to come halfway up the sides; cover the dish with foil.

13. 13

    Bake in the water bath for about 45 minutes or until the cream is set around the edges; the centers will be not quite firm.

14. 14

    Let the cups cool in the water bath, then serve at room temperature or chilled, garnished with whipped cream and chocolate-covered espresso beans.

* Per serving · 4 servings · Values may vary.