Desserts > Custards & Puddings > Baked Custards > Pot de Crème Recipe

Classic Vanilla Pot de Crème

<p>Indulge in the velvety smoothness of this classic Vanilla Pot de Crème. A simple yet elegant dessert, perfect for any occasion. This recipe offers a rich and creamy texture infused with the delicate aroma of vanilla. Enjoy!</p>

Prep Time
15 minutes
Cook Time
30-40 minutes
Servings
6
Ingredients
  • 2 cups Heavy cream
  • 1/2 cup Whole milk
  • 1 Vanilla bean
  • 6 Egg yolks
  • 1/2 cup Granulated sugar
  • 1 pinch Pinch of salt

Infuse the Cream

<p>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 just simmering. Remove from heat and let steep for 30 minutes to infuse the vanilla flavor.</p>

Prepare the Egg Yolks

<p>In a separate bowl, whisk together the egg yolks, granulated sugar, and salt until pale and slightly thickened. This step is crucial for achieving the right texture.</p>

Temper the Egg Yolks

<p>Gradually whisk a small amount of the warm cream mixture into the egg yolk mixture to temper it. This prevents the eggs from scrambling. Continue adding the cream slowly, whisking constantly until the egg yolk mixture is warmed through.</p>

Combine and Strain

<p>Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon. Do not boil. Strain the mixture through a fine-mesh sieve to remove any lumps or solids.</p>

Pour into Ramekins

<p>Divide the strained custard mixture evenly among six ramekins. Place the ramekins in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This creates a water bath (bain-marie) that helps the custards cook gently and evenly.</p>

Bake

<p>Bake in a preheated oven at 325°F (160°C) for 30-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center. Remove the ramekins from the water bath and let cool completely at room temperature. Then, refrigerate for at least 2 hours before serving.</p>

Serve

<p>Serve the chilled Vanilla Pot de Crème as is, or garnish with fresh berries, a sprinkle of cocoa powder, or a dollop of whipped cream. Enjoy the creamy, decadent flavor!</p>

Nutrition Facts Estimated per 100g of product

<p>Calories: 250-300 kcal<br>Fat: 20-25g<br>Saturated Fat: 12-15g<br>Cholesterol: 150-200mg<br>Sodium: 50-70mg<br>Carbohydrates: 10-15g<br>Sugar: 10-12g<br>Protein: 4-6g</p>

Other Important Considerations for Nutrition

<p>The nutritional information is an estimate and can vary based on specific ingredients and portion sizes. Consider using lower-fat milk and cream alternatives to reduce fat content. This recipe contains eggs and dairy; adjust for dietary restrictions as needed.</p>

← Classic Vanilla Flan Coconut Flan →

FAQ

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

    <p>Yes, you can substitute vanilla extract. Use 1 teaspoon of high-quality vanilla extract for one vanilla bean. Add it after removing the cream mixture from the heat.</p>
  • How do I know when the pot de crème is done?

    <p>The pot de crème is done when the edges are set but the center is still slightly jiggly. It will continue to set as it cools in the refrigerator.</p>
  • Can I make this recipe ahead of time?

    <p>Yes, pot de crème can be made up to 2-3 days in advance. Store them covered in the refrigerator until ready to serve.</p>