Goat's Milk Pots de Crème
The simple French custard known as pot de crème, or “pot of cream,” makes a comforting ending to a meal. This version is from Noci Sonoma, a modern farmstead near Healdsburg, California, where they make this dessert with sheep's milk from nearby Haverton Hill Creamery. We've used goat's milk or cow's milk here since they are more readily available, but Noci's culinary director recommends using sheep's milk if you can find it.
Ingredients:
- 1 1/2 cups (12 fl. oz./375 ml) goat’s milk or whole cow’s milk
- 1/2 cup (4 fl. oz./125 ml) heavy cream
- 2 vanilla beans
- 1/2 cup (4 oz./125 g) unrefined cane sugar
- 6 egg yolks
Directions:
In a saucepan, combine the milk and cream. Using a sharp paring knife, split the vanilla beans in half lengthwise, scrape the seeds and pulp into the pan and add the pods. Place over high heat and bring to a simmer. Remove from the heat, cover and let the flavors infuse for 30 minutes. Remove and discard the vanilla bean pods.
Preheat an oven to 325°F (165°C).
In the bowl of an electric mixer fitted with the whisk attachment, beat together the sugar and egg yolks on high speed until thick and pale yellow, about 3 minutes. When you lift the whisk attachment, the mixture should form ribbons as it falls from the whisk. Return the milk mixture to a simmer, then remove from the heat. With the mixer on low speed, slowly add the hot milk to temper the eggs. When half of the milk has been incorporated, you can add the rest more quickly.
Strain the custard mixture through a fine-mesh sieve into a large liquid measuring cup and let stand for 20 minutes. Skim off all the foam from the top. Pour the mixture into six 4-fl. oz. (125-ml) ramekins, dividing it evenly. Place the ramekins in a roasting pan. Pour hot water into the pan so that it reaches halfway up the sides of the ramekins. Cover the roasting pan with aluminum foil and bake until the custards are just set, about 30 minutes.
Carefully transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 4 hours or up to 2 days, before serving. Serves 6.
Recipe courtesy of Aria Alpert Adjani, culinary director and co-founder of Noci Sonoma
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