Vanilla bean pots de crème are rich, silky-smooth custards baked gently in a water bath for the ultimate elegant dessert.
If you love creamy, spoonable desserts, these vanilla bean pots de crème are a must-try. They have the same silky-smooth texture as my chocolate pots de crème, but with the rich, aromatic flavor of fresh vanilla bean.
Whether you’re serving them for a special occasion or just want a luxurious end to a weeknight meal, these vanilla bean pots de crème feel decadent yet approachable. They’re make-ahead friendly, so you can enjoy all the elegance without the last-minute prep.
This recipe makes 4 indulgent servings, but you can stretch it to 5 or 6 smaller portions if you prefer.
Why You’ll Love These Vanilla Pots de Crème
- Smooth, silky texture. Gentle baking in a water bath keeps the custard luscious and creamy.
- Elegant presentation. The vanilla bean specks make each serving look bakery-worthy.
- Make-ahead ease. Chill for hours or overnight so dessert is ready when you are.
- Customizable portions. Choose larger servings for an indulgent touch or smaller ones for a lighter finish.
Key Ingredients
- Vanilla bean: The star of the show. Splitting the bean and scraping out the seeds infuses the custard with deep, aromatic flavor and those signature specks. Vanilla bean paste works as a convenient substitute.
- Heavy cream + whole milk: The combination gives the pots de crème their silky texture. Cream for richness, milk to keep it from feeling too heavy.
- Egg yolks: Create the custard’s structure while keeping it smooth and creamy.
- Sugar: Sweetens the custard without overpowering the vanilla.
- Salt: Just a pinch to balance the flavors.
How to Make Vanilla Bean Pots de Crème
Preheat and prepare.
Heat the oven to 300°F. Arrange four 4-ounce ramekins in a baking dish large enough to hold them without over-crowding.
Infuse the cream mixture.
Combine the cream, milk, and half the sugar in a saucepan. Split the vanilla bean, scrape out the seeds, and add both seeds and pod to the pan. Heat over medium until the mixture is steaming, 160°F to 170°F, with small bubbles around the edges (about 5 to 7 minutes). Do not let it boil. Remove from heat and let steep for 15–20 minutes.
Whisk the yolks.
In a medium bowl, whisk the yolks, remaining sugar, and salt until smooth.
Temper and strain.
Slowly whisk the warm cream mixture into the yolks. Strain through a fine-mesh sieve into a large measuring cup or pitcher, discarding the vanilla pod.
Bake in a water bath.
Pour the custard into ramekins, filling almost to the top for an indulgent serving. Pour hot water (160°F to 180°F) into the baking dish until it reaches halfway up the ramekins. Cover loosely with foil. Bake 35–55 minutes, or until the edges are set and the centers have a gentle wobble.
Cool and chill.
Remove the ramekins from the water bath and cool to room temperature. Refrigerate at least 4 hours before serving.
Tips for Success
- Use quality vanilla. A fresh vanilla bean gives the best flavor and those gorgeous specks, but vanilla bean paste is a great alternative.
- Mind your water bath. Use hot water between 160°F and 180°F to help the custards cook gently and evenly.
- Heat the cream mixture just right. Warm it to 160°F to 170°F, or until steaming with small bubbles at the edges. This should take about 5 to 7 minutes. Don’t let it boil.
- Cover while baking. Loosely tent the baking dish with foil for the entire baking time to prevent a skin from forming on the custard.
- Baking time can vary. Depending on ramekin depth and how full they’re filled, the custards may take anywhere from 35 to 55 minutes to set. Look for edges that are set and centers that still have a gentle wobble.
- Portion flexibility. The recipe makes 4 indulgent servings when the ramekins are filled nearly to the top, or 5 to 6 smaller portions for a lighter finish.
Variations
- Almond pots de crème: Swap the vanilla bean for 1/2 teaspoon almond extract for a warm, nutty twist. Stir it in off the heat, just before tempering with the egg mixture.
- Citrus-infused: Add the zest of 1 lemon or orange to the cream mixture before heating. Strain before baking for a smooth texture.
- Coffee pots de crème: Stir 1–2 teaspoons instant espresso powder into the cream mixture for a rich coffee flavor.
- Layered presentation: Spoon a thin layer of fruit purée or caramel sauce into the bottom of the ramekins before adding the custard.
Serving Suggestions
Vanilla bean pots de crème are beautiful served simply, but a garnish or two can make them extra special:
- Whipped cream: A small dollop of lightly sweetened whipped cream adds a soft, airy contrast to the rich custard.
- Fresh berries: Raspberries, strawberries, blueberries, or a mix provide color and a touch of tartness.
- Citrus zest: Lemon or orange zest brightens the flavor and looks pretty sprinkled over the top.
- Caramel drizzle: A thin ribbon of caramel sauce adds a buttery-sweet finish.
- Chocolate shavings: For a vanilla-and-chocolate pairing, use a vegetable peeler to make delicate curls from a chocolate bar.
Serve the custards directly in their ramekins for a classic look, or unmold them onto plates if you’d like a more dramatic presentation.
How to Store
Cover the cooled ramekins tightly with plastic wrap or lids and refrigerate for up to 3 days. Serve chilled straight from the fridge for the best texture and flavor. Pots de crème aren’t a good candidate for freezing, as freezing can alter the smooth, creamy texture.
An Effortless Way to Impress
Vanilla bean pots de crème are proof that sometimes the simplest desserts can be the most impressive. With a short ingredient list, straightforward prep, and make-ahead convenience, they’re as practical as they are indulgent. Whether you serve them for a special occasion or just because, this silky, vanilla-flecked custard is sure to leave a lasting impression.
More Elegant & Creamy Desserts
Vanilla Bean Pots de Crème
Ingredients
- 1 1/2 cups (360 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/3 cup (67 g) granulated sugar, divided
- 1 vanilla bean, or 2 teaspoons vanilla bean paste
- 4 large egg yolks
- pinch salt
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Instructions
- Place four 4-ounce ramekins in a baking dish. (See notes.)
- In a saucepan, combine cream, milk, and half the sugar. Split the vanilla bean lengthwise and scrape out the seeds. Add both seeds and pod to the pan. Heat over medium until steaming, not boiling. You should see very small bubbles around the edges. This should take 5 to 7 minutes.
- Remove from the heat and let steep 15–20 minutes. Remove the vanilla pod.
- Preheat oven to 300°F (150°C).
- In a separate bowl, whisk together the egg yolks, remaining sugar, and salt until smooth.
- Slowly pour the warm cream mixture into the yolks, whisking constantly. Strain through a fine mesh sieve into a large measuring cup or pitcher.
- Divide the mixture evenly among the ramekins. Pour hot water into the baking dish halfway up the sides of the ramekins. Cover loosely with foil and bake 35–55 minutes, or until just set with a slight wobble in the center.
- Remove the ramekins from the water bath. Let cool to room temperature, then refrigerate at least 4 hours or overnight.
- Top with lightly sweetened whipped cream, berries, or enjoy as is.
Notes
- Vanilla options: A fresh vanilla bean delivers the most flavor and beautiful specks, but vanilla bean paste is a great substitute.
- Heating the cream: Warm to 160°F to 170°F, or until steaming with small bubbles at the edges (about 5 to 7 minutes). Do not let it boil.
- Water bath: Use hot water (160°F to 180°F) to help the custards cook evenly and gently.
- Baking time: Depending on ramekin depth and fill level, bake anywhere from 35 to 55 minutes. The edges should be set, with the centers still gently wobbly.
- Servings: Makes 4 indulgent servings when ramekins are filled nearly to the top, or 5–6 smaller portions for a lighter finish.
- Storage: Cover tightly and refrigerate for up to 3 days. Serve chilled.
