Vanilla Pots de Crème
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!
Servings 6 small servings
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.