A delicious departure from the classic chocolate confection, vanilla pots de crème are far less commonplace, but equally beguiling! Just like the chocolate variety of the same name, this simple vanilla custard is a bit deceiving. It is super easy to prepare, but looks rather sophisticated. And the flavor is downright ethereal. Sumptuous and smooth, the texture of this custard is rich, thick, and velvet-like...yet somehow silky and light at the same time. This is one of those dessert recipes that proves swoon-worthy results can sometimes be simple!
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Ingredients for Vanilla Pots de Crème
- heavy whipping cream
- whole milk
- vanilla pod
- egg yolks
- sugar
- fine sea salt
See recipe card for quantities.
Instructions for Vanilla Pots de Crème
In a small saucepan, combine the heavy cream, milk, and vanilla pod along with the scraped seeds.
Place over medium heat until the mixture begins to steam and bubble around the edges. Remove the saucepan from heat, cover, and set aside to steep for 15 minutes.
Then remove the vanilla pod from the cream mixture.
In a medium heatproof bowl, whisk together the egg yolks, sugar, and salt until well combined.
Reheat the cream mixture until bubbling around the edges again. Then slowly trickle the hot cream mixture into the egg mixture, whisking constantly all the while, until all the cream mixture has been incorporated into the egg mixture.
Then return the custard to the saucepan and cook over medium-low heat, stirring constantly with a heatproof spatula, until it has thickened to the consistency of heavy cream and the temperature has reached 175-180℉.
Pour the hot custard through a strainer set over a heatproof measuring cup (or other heatproof container with a spout).
Then pour into 6 heatproof small pots, ramekins, or jars. Cover and chill until firm, at least 4 hours and up to 3 days.
To serve, allow the pots de crème to stand at room temperature for 20 to 30 minutes prior to enjoying.
Hint: If you want to garnish your vanilla pots de crème, placing a few fresh berries or edible flowers on top makes for a lovely presentation.
Equipment
While this is an incredibly easy dessert to prepare, you will need some specific (yet very basic) equipment to guarantee success. A fine mesh strainer ensures that your custard achieves the proper silky, thick, and velvet-like consistency. And an instant read thermometer takes the guesswork out of whether it will properly thicken and set up in the refrigerator.
Storage
Vanilla pots de crème can be made up to 3 days in advance and simply kept in the refrigerator until ready to serve.
Top tip
If you want to be authentic about it, vanilla pots de crème should be served in porcelain petits pots (like the vintage ones pictured above). Traditionally, petit pots are small cups measuring about 3 inches tall, often featuring delicate finials and decorated with floral or gilded patterns. But this custard can really be served in any sort of containers you like (or happen to have on hand)...small ceramic ramekins, espresso cups, or even little mason jars. And since this version is cooked over the stovetop, rather than baked in the oven with a water bath, there is no need for your containers to be ovenproof!
Related
Looking for more simple and sumptuous desserts? Try these:
📖 Recipe
Vanilla Pots de Crème
Equipment
- small heavy saucepan
- heatrproof silicone spatula or spoon
- fine mesh strainer
- instant-read thermometer
Ingredients
- 1 cup heavy whipping cream
- 1 cup half & half (or whole milk)
- ½ vanilla bean, split lengthwise and seeds scraped
- 4 egg yolks
- 4 tablespoons sugar
- ¼ teaspoon fine sea salt
Instructions
- In a small saucepan, combine the heavy cream, milk, and vanilla pod along with the scraped seeds. Place over medium heat until the mixture begins to steam and bubble around the edges. Remove the saucepan from heat, cover, and set aside to steep for 15 minutes.
- Remove the vanilla pod from the cream mixture.
- In a medium heatproof bowl, whisk together the egg yolks, sugar, and salt until well combined.
- Reheat the cream mixture until bubbling around the edges again. Then slowly trickle the hot cream mixture into the egg mixture, whisking constantly all the while, until all the cream mixture has been incorporated into the egg mixture.
- Return the custard to the saucepan and cook over medium-low heat, stirring constantly with a heatproof spatula, until it has thickened to the consistency of heavy cream and the temperature has reached 175-180℉.
- Pour the hot custard through a strainer set over a heatproof measuring cup (or other heatproof container with a spout).
- Then pour into 6 heatproof small pots, ramekins, or jars. Cover and chill until firm, at least 4 hours and up to 3 days.
- To serve, allow the pots de crème to stand at room temperature for 20 to 30 minutes prior to enjoying.
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