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Decadent Vanilla Bean Pots de Crème for Effortless Elegance

Indulge in silky vanilla bean pots de crème, a delectable French dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 4 ramekins
Course: Dessert
Cuisine: French
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 2 cups Heavy Cream substitute with half-and-half for a lighter version.
  • 1 cup Whole Milk note that skim milk will yield a thinner custard.
  • 3/4 cup Granulated Sugar consider using brown sugar for a deeper flavor.
  • 1 bean Vanilla Bean you can use 2 teaspoons of vanilla bean paste as a convenient substitute.
  • 6 large Egg Yolks important not to substitute whole eggs as the texture will be affected.
  • 1 pinch Salt a pinch is sufficient, as too much can overpower the sweetness.
Optional Topping
  • 1 cup Whipped Cream lightly sweetened whipped cream complements the rich custard perfectly.
  • 1 cup Fresh Berries consider strawberries or raspberries for a delightful contrast.
  • 1 tablespoon Cocoa Powder a dusting can elevate the presentation and taste.

Equipment

  • oven
  • Saucepan
  • medium bowl
  • Whisk
  • Fine-mesh sieve
  • Ramekins
  • Baking Dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 300°F (150°C). Arrange four 4-ounce ramekins in a deep baking dish for a water bath.
  2. In a saucepan, combine heavy cream, whole milk, and half of the granulated sugar over medium heat. Stir until steaming, then remove from heat and let a split vanilla bean infuse for 15-20 minutes.
  3. Whisk the egg yolks with the remaining sugar and a pinch of salt until smooth and pale, about 2-3 minutes.
  4. Gradually whisk the warm cream mixture into the egg yolks, strain through a sieve into a measuring cup.
  5. Divide the strained custard among the ramekins and fill the baking dish with hot water halfway up the sides.
  6. Cover loosely with aluminum foil and bake for 35-55 minutes until edges are set, but centers jiggle.
  7. Remove from the water bath, cool to room temperature, cover with plastic wrap, and refrigerate for at least 4 hours.

Nutrition

Serving: 1ramekinCalories: 400kcalCarbohydrates: 30gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 210mgSodium: 150mgPotassium: 200mgSugar: 28gVitamin A: 750IUCalcium: 200mgIron: 1mg

Notes

For the best flavor and texture, refrigerate pots de crème overnight. They’re best enjoyed within three days.

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