Name: Vanilla-Bean Pots de Crème
Yield: Makes 24 Servings
Ingredients: 6 cups heavy cream; 1½ cups whole milk; ¾ teaspoon kosher salt; 1 vanilla bean, split lengthwise; 18 large egg yolks; ¾ cup sugar; Lightly sweetened whipped cream (for serving); Twenty-four 4-ounce ramekins or small heatproof bowls

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Alex Lau

The water bath insulates these custards from the dry heat of the oven to ensure a lush, creamy custard.

Recipe notes