Very Vanilla Baked Cream

Very Vanilla Baked Cream
Servings: 6 Bake 300°F 1 hr Cook 5 mins


  • 6 egg yolks
  • 1/2 cup sugar
  • Pinch salt
  • 2 cups half-and-half
  • 1/2 cup milk
  • 1 piece (3 inches) vanilla bean, split
  • 1 teaspoon vanilla extract

Make It

1. Heat oven to 300 degrees F.

2. Whisk yolks, sugar and salt in bowl until thickened.

3. Heat half-and-half and milk in saucepan until small bubbles appear around edge. Scrape seeds from bean into milk mixture; add bean. Remove from heat and let stand 5 minutes.

4. Remove bean from saucepan; strain milk mixture. Pour into yolk mixture, stirring constantly. Stir in vanilla extract. Pour into six 5-ounce ramekins, dividing equally. Gently blot any foam from tops with paper toweling. Set ramekins in large shallow pan. Pour hot water into pan to depth of 1 inch.

5. Bake in 300 degree F oven 1 hour, until custards set. Remove from pan. Chill. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 244, Fat, total (g): 15, chol. (mg): 246, sat. fat (g): 8, carb. (g): 21, fiber (g): , pro. (g): 6, sodium (mg): 72, Percent Daily Values are based on a 2,000 calorie diet.