Ingredients

• 2 cups cream (light or heavy)
• 1 vanilla bean, sliced vertically
• 1/2 cup sugar
• 6 egg yolks
• 1 teaspoon pure vanilla extract

Instructions

Preheat oven to 325 degrees.

Scald cream with the vanilla bean and sugar, then cool slightly. Beat egg yolks until they are light and lemon-colored. Add the cream, stirring constantly. Strain the mixture through a sieve into custard cups, earthenware pots, or a souffle dish.

Set the pots in a pan of water, cover the pan, and bake for about 15 minutes (small pots), 30 minutes (souffle dish), or until a knife inserted comes out clean.

Decorate with crystallized violets or rose petals, tiny fresh flowers, or mint sprigs, if desired. Serve chilled.

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