Dessert Wars. Part 2 Of 4. Rosie Makes Vanilla Pots De Creme.

For my next vanilla concoction

for the April Dessert Wars challenge,

I'm making Vanilla Pots De Creme.

Ingredients for Vanilla Pots De Creme: 3 yolks 1 cup heavy cream 1/4 cup sugar seeds from one vanilla bean Combine sugar, cream, vanilla seeds, and vanilla bean in small sauce pan. Bring to a boil. Cut off heat and let vanilla steep for about 20 minutes. Remove vanilla bean. Pour in about 1/3 of the mixture into beaten yolks to temper, whisking. Then pour yolk mixture back into pan, whisking all together. Pour into 3 6-ounce ramekins Place ramekins in a baking dish and pour water halfway up ramekins. This is known as a bain-Marie. Bake in a 350 degree oven for about 30 minutes, then turn and bake an additional 20 minutes. You want it just ever so slightly jiggly in the center.

Cream into sugar in a small sauce pan.

Add in scraped out seeds and the beans which will impart more vanilla flavor.

Bring to a boil. Turn off heat and let steep for about 20 minutes.

Strain out beans.

Whup egg yolks ...

... until light-colored.

Pour about 1/3 of the vanilla mixture into the eggs, beating.

Then return egg mixture back to sauce pan, stirring to combine thoroughly.

Pour mixture into ramekins.

Bake in a 350 degree oven for about 50 minutes, turning once, about halfway through. Cool, then refrigerate. FYI, pot de creme is one of the best things I've ever put in my mouth. The silky smooth creamy texture is ethereal. The vanilla flavor is divine.

Now, if you wanted to take this to the next level and make Creme Brulees, just sprinkle some sugar over top and take a blow torch to it.

I never will forget Mr. Hawthorne's comment when he took the first bite out of this - "This is so good I'm trying to figure out a way how to have sex with it." Why, thank you, Mr. Hawthorne. I take that as a compliment - the culinary equivalent of a standing ovation.

Here's Dessert Wars Part 1 - Vanilla Biscotti. Stay tuned for Part 3 - Vanilla Meringues.