Vanilla Bean Pots de Crème

Name: Vanilla Bean Pots de Crème
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups heavy cream; 1 cup whole milk; 1 cup granulated sugar; 6 large egg yolks; 2 teaspoons pure vanilla extract; 1 vanilla bean, split and scraped; Pinch of salt

Highlighted under: Baking & Desserts

I absolutely love making Vanilla Bean Pots de Crème for dessert. There's something incredibly satisfying about the creamy, custard-like texture that melts in my mouth. The delightful aroma of real vanilla beans fills my kitchen as I prepare these elegant treats. Whether it's a special occasion or a cozy night in, this recipe never fails to impress. Plus, the simplicity of the ingredients means I can easily whip them up any time I crave something sweet and luxurious!

Created by

Sophia Lane

Last updated on 2026-01-10T01:22:08.006Z

Creating my own Vanilla Bean Pots de Crème was a delightful experience! I remember the first time I tried making them; the scent of those fresh vanilla beans was intoxicating. I realized that using real vanilla instead of extract made a world of difference, giving it an unmatched richness that I’ve come to adore.

As I whisked the eggs and sugar together, I found that gently warming the milk and cream made the perfect silky base. It’s crucial to strain the mixture before baking to achieve that smooth texture. Now, these little pots are a must-have for my dessert table!

        Why You Will Love This Recipe
        Rich vanilla flavor enhanced with real vanilla beans
Luxuriously creamy texture that satisfies every sweet tooth
Elegant presentation ideal for dinners or celebrations

      

Understanding the Role of Ingredients

Each ingredient in Vanilla Bean Pots de Crème plays a crucial role in achieving the desired texture and flavor. The combination of heavy cream and whole milk creates a rich, velvety base that envelops your taste buds. Heavy cream contributes to that luscious mouthfeel, while whole milk balances the richness, ensuring the custard isn't too heavy. It's a delicate dance of dairy that results in a perfectly creamy dessert.

The egg yolks are another key component. They not only provide richness but also help to thicken the custard as it bakes. Be sure to whisk the yolks and sugar until the mixture becomes slightly pale; this indicates that the sugar is dissolving and incorporates air, contributing to a smooth texture. Using high-quality, fresh eggs will enhance the overall flavor of your finished dish.

Perfecting the Baking Technique

Baking the pots de crème in a water bath is essential for a smooth texture. This technique allows for gentle, even cooking, preventing the custard from curdling or developing an undesired grainy texture. When placing the ramekins in the baking dish, ensure the hot water reaches halfway up the sides to maintain consistent heat throughout the baking process. Keep an eye on them as they bake, looking for just-set custards that jiggle slightly in the center when nudged.

Cooling the custard before refrigerating is another important step, as it allows the custard to continue setting while gradually lowering the temperature. If you rush this step and place the ramekins directly in the fridge while warm, you risk a mixture that doesn’t set properly. For best results, allow them to cool completely at room temperature, ideally out of direct sunlight, before transferring to the refrigerator.

Serving Suggestions and Variations

Presentation can elevate your Vanilla Bean Pots de Crème from simple to stunning. Consider topping each serving with a dollop of freshly whipped cream, a sprinkle of crushed pistachios, or seasonal fruits like berries or poached pears. Not only does this add a pop of color, but it introduces complementary flavors and textures that enhance the custard's creaminess.

You can also experiment with flavor variations! Try infusing the cream with a hint of espresso, orange zest, or even a splash of liqueur like Grand Marnier for a twist. For a dairy-free option, substitute the heavy cream and milk with coconut milk or an almond milk blend, adjusting the sugar according to your preference since these alternatives can vary in sweetness.

Ingredients

Pots de Crème Ingredients

2 cups heavy cream
1 cup whole milk
1 cup granulated sugar
6 large egg yolks
2 teaspoons pure vanilla extract
1 vanilla bean, split and scraped
Pinch of salt

Instructions

Preheat the Oven

Preheat your oven to 300°F (150°C).

Prepare the Cream Mixture

In a saucepan, combine the heavy cream, whole milk, split vanilla bean, and a pinch of salt. Heat over medium heat until it starts to simmer, then remove from heat.

Whisk Egg Yolks and Sugar

In a mixing bowl, whisk together the egg yolks and granulated sugar until well combined and slightly pale.

Combine and Strain

Gently pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Strain through a fine-mesh sieve into another bowl to remove solids.

Fill the Pots

Pour the mixture into small ramekins or pots until filled about three-quarters full.

Bake in Water Bath

Place the ramekins in a deep baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins. Bake for about 30 minutes or until just set.

Cool and Chill

Remove from the water bath and let cool. Once cooled, refrigerate for at least 4 hours or overnight.

Serve

Garnish with fresh fruit or whipped cream before serving, if desired.

Pro Tips

For an extra touch, try adding a sprinkle of flaky sea salt on top just before serving for a delightful contrast.

Storage and Make-Ahead Tips

Vanilla Bean Pots de Crème can be made up to two days in advance, making them a perfect option for entertaining. Once fully cooled and set, cover the ramekins with plastic wrap and keep them in the refrigerator. This also allows the flavors to meld beautifully, enhancing the vanilla notes in the custard.

If you need to store leftovers, keep them in the fridge in a sealed container for up to three days. However, be mindful that the texture may slightly change over time, becoming a bit denser as it sits. If desired, a quick whisk or a few seconds in the microwave can help restore some of its desired creaminess before serving.

Troubleshooting Common Issues

If your pots de crème are grainy or not setting properly, it’s often due to cooking at too high a temperature. Ensure your oven is correctly preheated to 300°F (150°C) and use an oven thermometer to confirm accuracy, as an unreliable oven can lead to uneven cooking. Alternatively, a gentle stir during the cooking process might inadvertently introduce air, so whisk carefully.

Another common issue is overcooking, which can result in a rubbery texture. Keep an eye on the baking time and remember that custards will continue to set even after being removed from the oven. It's best to err on the side of caution by checking them a few minutes early. If they look just set but still slightly jiggly in the center, that’s the perfect time to take them out.

Questions About Recipes

→ Can I use vanilla extract instead of vanilla beans?

Yes, you can substitute one tablespoon of vanilla extract for the vanilla bean.

→ How long do these last in the fridge?

These Pots de Crème can be stored in the refrigerator for up to 3 days.

→ Can I freeze these?

It's not recommended to freeze Pots de Crème, as it may change the texture.

→ What can I serve with this dessert?

Fresh berries, whipped cream, or a drizzle of caramel sauce pair wonderfully with these Pots de Crème.