Homemade Cream Pots

1. 1

   Put the milk in a pot on low heat.

2. 2

   Open the vanilla bean lengthwise and scrape out the pods inside. Add them to the milk.

3. 3

   Separately, break the egg yolks into a bowl and whisk them together with the sugar.

4. 4

   When you start to see bubbles along the walls of the milk pot, turn off the heat and cover to let the vanilla infuse the milk.

5. 5

   Once the milk has cooled a bit, ladle it little by little into the egg yolks while continually whisking so it does not scramble the eggs.

6. 6

   At this point, whisk in the cornstarch as well.

7. 7

   When the yolks have warmed up, pour them into the milk pot and return the pot to low heat.

8. 8

   Continually stir, scraping the bottom of the pot while the milk thickens and coats the back of the spoon. If using a food thermometer, make sure the temperature does not exceed 80 degrees Celsius.

9. 9

   Carefully pour the cream into serving dishes making sure not to cause bubbles on the surface. Cool and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.