Baking & Pastry > Custards & Creams (Baked) > Custards > Pot de Crème Recipe

Vanilla Bean Pot de Crème

A classic and elegant dessert, this Vanilla Bean Pot de Crème is incredibly smooth, creamy, and bursting with the delicate flavor of vanilla. The use of real vanilla beans imparts a rich, complex aroma and tiny specks that add visual appeal. This recipe is perfect for showcasing simplicity and quality ingredients.

Prep Time
15 minutes
Cook Time
30-35 minutes
Servings
4-6
Ingredients
  • 2 cups Heavy Cream
  • 1/2 cup Whole Milk
  • 1 Vanilla Bean
  • 5 Egg Yolks
  • 1/3 cup Sugar
  • 1/8 teaspoon Pinch of Salt

Infuse the Cream

In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream mixture. Heat over medium heat until the mixture just begins to simmer, stirring occasionally. Remove from heat, cover, and let steep for 30 minutes to infuse the cream with vanilla flavor. Remove the vanilla bean pod after steeping.

Whisk Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and slightly thickened. This usually takes about 2-3 minutes.

Temper the Egg Yolks

Gradually pour the warm vanilla-infused cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Continue whisking until the mixture is well combined.

Strain the Mixture

Strain the mixture through a fine-mesh sieve into a pitcher or measuring cup to remove any potential curdled egg or vanilla bean solids and ensure a perfectly smooth custard.

Prepare the Baking Dish and Ramekins

Preheat oven to 325°F (160°C). Place the ramekins in a baking dish with high sides.

Fill the Ramekins

Carefully pour the vanilla mixture into the ramekins, filling them almost to the top.

Create a Water Bath

Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.

Bake

Bake in the preheated oven for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center. The internal temperature should reach about 170-175°F (77-79°C).

Cool and Chill

Carefully remove the baking dish from the oven and let the ramekins cool in the water bath for about 15-20 minutes. Then, remove the ramekins from the water bath and let them cool completely at room temperature. Cover with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.

Serve

Serve the chilled Vanilla Bean Pot de Crème as is, or garnish with a dollop of whipped cream, fresh berries, or a sprinkle of vanilla bean powder. Enjoy this simple yet exquisite dessert.

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FAQ

  • Can I use vanilla extract instead of a vanilla bean?

    While you can use vanilla extract, the flavor will not be as rich or complex. If using extract, add 1-2 teaspoons after removing the cream from the heat. Using a vanilla bean offers superior flavor.
  • Why is my pot de crème grainy?

    A grainy pot de crème is usually a result of overbaking or curdling the eggs. Be sure to use a water bath and bake at a low temperature to prevent this. Tempering the eggs properly is also crucial.
  • How long can I store pot de crème?

    Pot de crème can be stored in the refrigerator for up to 2 days. Be sure to cover them tightly with plastic wrap to prevent them from absorbing odors.
  • Can I use different sized ramekins?

    Yes, but you will need to adjust the baking time accordingly. Smaller ramekins will require less baking time, while larger ramekins may need a bit more. Keep an eye on the custards and check for doneness as described in the recipe.
  • My pot de crème has a skin on top. How can I prevent this?

    A skin can form on top of the pot de crème while cooling. To prevent this, immediately cover the ramekins with plastic wrap, pressing it gently onto the surface of the custard, while they are still warm.