Pots de creme are the best. The French got a hold of pudding and, of course, made it better. Here we have a basic vanilla pots de creme with real vanilla bean caviar scraped into the scalded milk. Thickened with marigold colored egg yolks, and topped with brown sugared banana slices.
Pots de creme recipe adapted from NY Times
Vanilla Pots de Creme:
1 cup cream
1 cup half and half
3 vanilla beans, cut in half caviar
6 egg yolks
1/2 cup sugar
Heat oven to 300.
Split the vanilla and scrape out the cavier, put it in a 4 quart pot as well as with the empty pods. Add the half and half and cream, heat until it steams, turn off the burner, and cover and let it steep for 10 minutes.
In a mixing bowl beat the egg yolks, and sugar together until pale.
Remove the vanilla pods from the milk mixture. Whisk 1/3 of the scalded milk into the egg yolks, add the rest of the scalded milk, whisk again. Pour into 4, 6oz ramekins.
Put the ramekins in a baking dish that will hold them all. Put enough water into the baking dish to cover half-way up the ramekins. Bake for 45 minutes. The custard will be soupy, that’s fine.
3 bananas, sliced
1/4 cup butter
1/2 cup brown sugar
Melt the butter in a skillet, add the sugar. Let it bubble for about 3 minutes. Turn off the heat, and add the bananas, let the remaining heat cook the bananas slightly.