Petits Pots de Crème

Ingredients:
400 ml milk
1 vanilla pod
3 egg yolks
1 egg
80g caster sugar
Raspberries for garnish

Method:

1. Preheat the oven to 160°C. 
2. Put the milk & seeds from vanilla pod in a saucepan & bring just to the boil.
3. Meanwhile, mix together the egg yolks, egg and sugar.
4. Strain the boiling milk over the egg mixture whilst whisking.
5. Skim off the surface to remove any foam.
6. Ladle into 25 ml ramekins and place in a roasting tin.
7. Pour enough hot water into the tin to come halfway up the sides of the ramekins.
8. Bake for 30 minutes, or until the custards are firm to the touch.
9. Leave the ramekins on a wire rack to cool, then refrigerate until ready to serve.
10. Garnish with Raspberries.

Serves 4
Adapted from The Food of France

For Chocolate Pots, add 1 Tbsp cocoa and 60 grams melted dark chocolate to the milk instead of the vanilla.
For Coffee Pots, add 1 Tbsp granulated coffee.