25 minutes 1 hour 20 minutes, plus chilling time This version comes via the now-closed Cafe Tamayo in Saugerties, New York, and it’s dinner party perfection. Preportioned and easy to make in advance, you can make this pots de crème recipe up to two days in advance—just store them in the fridge, covered in plastic wrap. If you want to gussy it up further, you can always garnish the individual portions with whipped cream, cacao nibs, dark chocolate curls, or even a little drizzle of nice olive oil, but you can keep to the spirit of the name and serve a little jar of cream, this glorious pudding, all on its own.
Step 2
Whisk 6 large egg yolks and ⅓ cup sugar in a large bowl to blend. Whisking constantly, gradually pour hot cream mixture into yolk mixture; whisk until custard is smooth. Strain custard through a fine-mesh sieve into a medium bowl. Let cool 10 minutes, skimming any foam from surface.
Step 3
Divide custard among ramekins; cover each with foil. Set ramekins in a large baking dish and pour in hot water to come halfway up sides of ramekins. Transfer baking dish to oven and bake custards until set but still jiggly in the centers when gently shaken, 50–60 minutes. Carefully transfer ramekins to a wire rack, remove foil, and let cool. Chill custards until cold, at least 3 hours.Do Ahead: Pots de crème can be made 2 days ahead. Cover and keep chilled.
