Smooth, creamy, and bursting with vanilla flavor, these pots de creme are perfect to serve with a berry puree. Or, scatter fresh berries over the pots de creme.

SERVES 6

INGEREDIENTS

• 1 cup heavy cream
• 1 cup half-and-half
• 1/2 cup sugar
• 1 tablespoon vanilla bean paste or 1 vanilla bean, split
• 4 large egg yolks
• 2 cups water

INSTRUCTIONS

1. In a small saucepan, heat the cream, half-and-half, sugar, and vanilla bean paste over medium-high heat, stirring until the sugar dissolves. Cool slightly. If using the vanilla bean, scrape the tiny seeds into the cream and discard the vanilla bean pod.
2. In a large mixing bowl, whisk the egg yolks. Slowly pour in the cream mixture, whisking until smooth.
3. Strain the mixture into a large measuring cup and pour into six 4-ounce ramekins. Cover each one tightly with aluminum foil.
4. Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom. Stack the ramekins in the basket.
5. Lock the lid of the pressure cooker in place and cook at high pressure for 10 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the ramekins from the pressure cooker. Remove the aluminum foil. Blot any accumulated moisture from the tops of the ramekins.
7. Cool the pots de creme completely. Cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days before serving.