The French interpretation of cup custard, is richer than the American version because it is made with egg yolks instead of whole eggs. Pots de crème are named for the individual lidded porcelain jars, or pots, in which they are traditionally baked.
Preheat the oven to 325┬░F.
Whisk just until blended:
6 large egg yolks
1/3 to 1/2 cup sugar
Stirring, bring to a simmer in a small saucepan:
2 cups whole milk or half-and-half
Gradually whisk the hot milk into the egg yolk mixture. Strain through a fine-mesh sieve into a bowl or large measure with a pouring lip. Skim off any foam with a spoon. Stir in:
1 teaspoon vanilla
Pour the mixture into six 4-ounce pot-de-crème cups or ramekins. Put the lids on the cups or seal each ramekin with a snug-fitting piece of aluminum foil to prevent a skin from forming. Bake in a water bath (see About Baked Custards) until set but still quivery in the center when the cups are shaky, 40 to 60 minutes. Take the custards out of the water bath and let cool for 30 minutes, then refrigerate for at least 2 hours before serving. If using pot-de-crème cups, serve with the lids on.
