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Vanilla Bean Pots de Creme

Indulge in Creamy Vanilla Bean Pots de Crème Bliss

Experience the luxurious treat of Vanilla Bean Pots de Crème, a silky French custard 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: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Custard
  • 2 cups Heavy Cream Provides richness and a creamy texture
  • 1 cup Whole Milk Balances the richness
  • 3/4 cup Granulated Sugar Sweetens the custard
  • 1 whole Vanilla Bean Infuses the custard with intense flavor
  • 6 large Egg Yolks Essential for structure and creaminess
  • a pinch Salt Enhances sweetness
For Baking
  • 4 cups Hot Water Creates the water bath for even baking

Equipment

  • oven
  • Medium saucepan
  • mixing bowl
  • Fine Mesh Sieve
  • Baking Dish
  • ramekins

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 300°F (150°C) to ensure even baking.
  2. Arrange four 4-ounce ramekins in a snug baking dish.
  3. Combine heavy cream, whole milk, and half of the sugar in a saucepan. Slit the vanilla bean lengthwise and scrape the seeds into the saucepan. Heat until steaming, then steep for 15-20 minutes.
  4. In a bowl, whisk together egg yolks, remaining sugar, and a pinch of salt until smooth and pale.
  5. Gradually ladle warm cream mixture into egg yolks while whisking to temper. Strain the mixture through a sieve into a measuring cup.
  6. Evenly divide the custard among the ramekins. Pour hot water into the baking dish halfway up the sides of the ramekins. Cover with foil and bake for 35-55 minutes.
  7. Remove the ramekins from the water bath and let cool to room temperature. Chill in the fridge for at least 4 hours before serving.

Notes

Serve chilled and garnish as desired. These pots de crème can be stored in the refrigerator for up to 3 days.