Get the Recipe:
Vanilla Bean Pots de Crème
These vanilla bean pots de crème are rich, silky custards infused with fragrant vanilla bean and baked gently in a water bath. They’re indulgent enough for a special occasion yet simple enough to make anytime. Plus, you can prepare them ahead so dessert is ready when you are.
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
Recommended Products
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.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
