Additional Dessert Selection Recipe

Prep

Preheat the oven to 325°F (160°C). Place six 4–6 oz ramekins in a deep roasting pan that will hold them snugly. Bring a kettle of hot water to pour into the roasting pan later.

Infuse cream

Split the vanilla bean lengthwise and scrape seeds into a medium saucepan (if using extract, add later). Add the heavy cream and whole milk and warm gently over medium heat until just steaming and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep 10–15 minutes to infuse vanilla flavor. If using vanilla extract instead, stir it in after removing from heat.

Whisk yolks

In a medium bowl, whisk the egg yolks with the 1 tablespoon granulated sugar and 1 teaspoon salt until smooth and slightly pale, about 1–2 minutes.

Temper

Rewarm the cream gently until hot but not boiling. Slowly pour about one-third of the hot cream into the egg yolks in a thin steady stream while whisking constantly to temper. Continue adding the remaining cream slowly while whisking to avoid scrambling the yolks.

Strain and portion

Pass the custard through a fine mesh sieve into a large measuring cup or bowl to remove any solids or stray cooked egg bits and the vanilla pod pieces. Divide the strained custard evenly among the ramekins (about 4–6 oz each).

Bake in water bath

Place the roasting pan in the oven and carefully pour the hot kettle water into the pan until it comes about halfway up the sides of the ramekins. Bake at 325°F (160°C) for 25–35 minutes, or until the custards are set at the edges but still slightly wobbly in the center. Start checking at 20–25 minutes to avoid overcooking.

Cool

Carefully remove the ramekins from the water bath and let them cool on a rack for 30 minutes. Cover with plastic wrap and chill in the refrigerator at least 2 hours, preferably overnight, to fully set and develop flavor.

Make caramel

Place 3 tablespoons granulated sugar and 1 tablespoon water in a small heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and then begins to color. Watch carefully; after the sugar starts to caramelize it can go from amber to burnt quickly. When it reaches a deep amber color (about 5–7 minutes), remove the pan from the heat.

Finish sauce

Carefully add 2 tablespoons unsalted butter (it will bubble vigorously) and stir until melted. Slowly pour in 1/4 cup heavy cream while stirring until fully incorporated and smooth. If the caramel seizes, return to low heat and stir until smooth. Stir in 1/4 teaspoon fine sea salt. Let the sauce cool to warm or room temperature before using; it will thicken as it cools.

Top custard

When the pot de crème is chilled and set, spoon 1–2 tablespoons of the warm (or room-temperature) salted caramel sauce onto the center of each ramekin. The caramel will sit on top and slightly sink into the custard for a glossy finish.

Garnish

Finish each ramekin with a light dusting of finely grated citrus zest and a berry or a small mint leaf for color and brightness.

Serve

Serve chilled. Each portion is rich — allow each diner to enjoy with a small spoon. Leftover caramel can be refrigerated up to 2 weeks; gently warm before serving.