Description
Rich and creamy vanilla bean pots de crème, perfect for dessert lovers.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 4 large egg yolks
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium saucepan, combine the heavy cream, milk, granulated sugar, vanilla bean seeds, and the split vanilla bean. Heat over medium heat until just simmering.
- In a mixing bowl, whisk the egg yolks and salt together until well combined.
- Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the yolks.
- Remove the vanilla bean pod from the cream mixture and discard it. Strain the mixture through a fine-mesh sieve into a measuring cup or bowl.
- Divide the mixture evenly among four ramekins or pots de crème cups.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for about 30-40 minutes, or until the edges are set but the centers are still slightly jiggly.
- Remove from the oven and let cool to room temperature. Then refrigerate for at least 2 hours or until set.
- Serve chilled, optionally topped with whipped cream or fresh berries.
Notes
- For a richer flavor, use high-quality vanilla beans.
- You can also infuse the cream with other flavors such as espresso or citrus zest.
- Make sure to strain the mixture to avoid any lumps from the egg yolks.
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 300
- Sugar: 20
- Sodium: 50
- Fat: 22
- Carbohydrates: 25
- Fiber: 0
- Protein: 4
- Cholesterol: 120
Keywords: vanilla bean pots de crème, pots de crème recipe, vanilla dessert, French dessert, creamy custard