Vanilla Bean Pots de Crème
Ingredients
- 2½ cups heavy cream
- ⅔ cup milk
- ½ cup plus 1 tablespoon sugar
- 1 vanilla bean
- 6 egg yolks
Directions
- 1
Combine cream, milk, and 5 tablespoons (1/4 cup + 1 tablespoon) of the sugar. Split the vanilla bean in half lengthwise, scrape the vanilla seeds into the cream, and drop in the empty pod as well. Heat mixture until it’s hot to touch and sugar has dissolved, then remove the pan from the heat, cover, and let it steep for an hour (if possible).
- 2
Whisk the egg yolks and remaining ¼ cup sugar together. Re-heat the cream mixture till it’s warm to the touch — not hot. Slowly whisk a small amount of the cream mixture into the yolks to temper them. Continue adding the warm cream until all of it has been added. Strain the entire mixture through a fine mesh strainer into a pitcher or large measuring cup. At this point, the mixture can be refrigerated for several days.
- 3
Place rack in center of oven and preheat oven to 300º. Bring a teapot filled with water to a boil. Place pot de creme molds (see notes above) in a large deep baking pan (a 9×13-inch pan should fit all of the molds). Place the baking pan on a sheet pan: This will provide double the insulation so the custards can cook evenly and slowly. Gently stir the custard, then fill each vessel with it. Cover each mold with a lid or wrap each ramekin in plastic wrap — if this worries you, can simply bake the ramekins uncovered. It works fine.
- 4
Place pan in the oven leaving a few inches sticking out to allow you to pour in the hot water from the teapot: pour in water to come in halfway to two-thirds up the sides of the molds. Place in the oven and bake for 30 to 55 minutes — the cooking time will vary depending on the size of the vessel and if the custard was refrigerated or not. To test, reach into the oven and using a tea towel to protect your hand, gently shake one of the molds — the custard should be set, but will still jiggle slightly, like gelatin. Remove the molds from the hot water and place on a cooling rack.
- 5
Let cool, then refrigerate for at least 8 hours before serving.
Vanilla Bean Pots de Crème
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About this Recipe
Craving a truly elegant and indulgent dessert that speaks of French patisserie? This Vanilla Bean Pots de Crème recipe delivers classic, restaurant-quality luxury right to your table, perfect for a sophisticated finish to any meal. You'll find yourself reaching for this rich, creamy treat again and again.
This recipe shines by focusing on pure, unadulterated flavor and luxurious texture. At its heart are simple yet powerful ingredients: heavy cream, rich milk, and the unmistakable aromatic depth of a whole vanilla bean. This combination creates a deeply satisfying, silky-smooth custard that's a testament to classic French dessert making. The flexibility to use various serving vessels, from charming mini Weck jars to traditional ramekins, means you can present this exquisite dessert exactly how you envision it.
Prepare for a dessert that is nothing short of elegant. Each spoonful offers a velvety smooth texture that melts on your tongue, brimming with the pure, sweet perfume of vanilla. Its richness makes it a perfect small indulgence, providing a concentrated burst of flavor in every bite. This is a dessert designed to be savored slowly, offering a moment of true culinary bliss.
Customization & Variations
One of the delightful aspects of this recipe is its adaptability. For a decadent twist, consider making a chocolate variation: finely chop 6 ounces of semisweet chocolate, then warm your finished custard before pouring it over the chocolate to melt, whisking until smooth. You can also adjust your serving sizes by using different molds—whether it's the smaller 2.7-oz Weck jars for a petite treat or larger 4- to 6-oz ramekins for a more generous serving.
This sophisticated dessert is ideal for special occasions, dinner parties, or simply when you desire an exquisite treat. Serve it chilled, perhaps with a garnish of fresh berries or a light dusting of cocoa powder, to elevate the presentation.