2 eggs and 1 egg white
2 cups whole milk
1/3 cup sugar
1 vanilla bean
Preheat the oven to 320.
Set four to six ramekins (depending on the size) in a large baking dish.
Bring the milk and vanilla bean to a boil in a heavy saucepan and then remove from the heat. Allow to infuse, covered, for 30 minutes. Strain and set aside.
Beat the eggs, egg yolk, and sugar in a medium bowl. Then add the hot milk slowly while continuing to beat.
Fill the baking dish with hot water so that the ramekins are halfway immersed. Pour the milk mixture into the ramekins and skim any foam from the top. Bake for 35-40 minutes, until a knife inserted in the middle comes out clean and the middle of the creams is still moving a bit. Let cool, and then cover with plastic wrap and refrigerate for at least two hours.
Makes 4-6 petits pots de crème.
From La Tartine Gourmande.