Vanilla Bean Pots de Crème

Name: Vanilla Bean Pots de Crème
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups heavy cream; 1 cup whole milk; 1/2 cup granulated sugar; 4 large egg yolks; 1 whole vanilla bean (split and seeds scraped out); 1/4 teaspoon salt

Highlighted under: Baking & Desserts

I absolutely adore making Vanilla Bean Pots de Crème; they're a perfect blend of simplicity and elegance. Each time I whisk the ingredients together, I’m reminded of the deliciously creamy texture that envelops my senses. The aroma of fresh vanilla bean fills my kitchen, and as I pour the custard into small pots, I know I'm creating a little bit of magic. This dessert is not just a treat for the palate; it’s an experience that transforms ordinary moments into something special. Whether it's for a casual dinner or a festive gathering, it never fails to impress.

Created by

Maribel Hayes

Last updated on 2026-01-10T02:04:16.539Z

When I first made Vanilla Bean Pots de Crème, I was amazed at how wonderfully rich and creamy they turned out. The secret lies in using high-quality vanilla beans, which infuse the custard with a depth of flavor that extracts the essence of the vanilla like nothing else. I recommend scraping the seeds into the mixture rather than just using extract, as the little black flecks create a visual and aromatic delight.

As I allowed the pots to cool in the fridge, the anticipation grew. Trust me; waiting for them to set is worth every minute. Each spoonful is a velvety delight that melts in your mouth. I love serving them with a dollop of whipped cream and a sprinkle of cocoa for a touch of elegance.

        What You'll Love About This Recipe
        Luxuriously creamy texture that satisfies dessert cravings
Intense vanilla flavor enhanced by real vanilla beans
Impressive presentation that’s perfect for entertaining

      

Understanding Custard Consistency

Achieving the perfect custard consistency is crucial when making Pots de Crème. The goal is to have a silky-smooth texture that feels luxurious on the palate. You can check for doneness by gently shaking the ramekins; the custard should be set around the edges but still have a slight jiggle in the center. If you find that your custard is too runny after baking, it may not have cooked long enough—consider returning it to a low heat until it thickens, but be cautious not to overcook to avoid scrambling the eggs.

It's important to allow the custards to chill for at least four hours after baking. This resting period allows the flavors to meld and the texture to firm up nicely. Additionally, the aroma of the vanilla will intensify, enriching the overall eating experience. While it might be tempting to dive in sooner, patience will ensure a superior dessert.

Ingredient Insights

Using a whole vanilla bean is key to getting that intense vanilla flavor that makes this dessert stand out. While vanilla extract can be a convenient substitute, the fresh seeds from a vanilla bean provide a depth of flavor and visual beauty that is hard to achieve otherwise. If you do opt for extract, about one tablespoon can be added, but prepare for a slightly less luxurious taste and appearance.

The ratio of heavy cream to whole milk is crafted purposely in this recipe to create a rich yet not overly heavy custard. If you’re looking to lighten it up, you could substitute half of the heavy cream with half-and-half; however, keep in mind that this adjustment may alter the creaminess and flavor profile. Keep an eye on texture during baking, as lighter alternatives may require slight adjustments in cooking time.

Ingredients

For the Pots de Crème

2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
4 large egg yolks
1 whole vanilla bean (split and seeds scraped out)
1/4 teaspoon salt

These ingredients come together to create an incredibly indulgent dessert that you will want to make again and again.

Instructions

Preheat the oven

Preheat your oven to 325°F (160°C).

Prepare cream mixture

In a saucepan, combine the heavy cream, milk, sugar, and salt. Add the split vanilla bean along with its seeds. Heat over medium heat until just simmering, stirring occasionally.

Whisk egg yolks

In a bowl, whisk the egg yolks until well combined. Slowly pour half of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.

Combine mixtures

Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream mixture. Strain through a fine-mesh sieve into a large measuring cup.

Pour into ramekins

Divide the custard into small ramekins or cups and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Bake

Carefully place the baking dish in the preheated oven and bake for 40 minutes, or until the custards are just set but still slightly jiggly in the center.

Cool and chill

Remove from the oven and let cool at room temperature. Then refrigerate for at least 4 hours, or overnight, before serving.

Enjoy your delicious Vanilla Bean Pots de Crème with a sprinkle of chocolate or fresh berries on top.

Pro Tips

For an extra burst of flavor, consider infusing the cream with a bit of espresso or rum. Just remember to adjust the sweetness if you're adding something more intense.

Serving Suggestions

These Vanilla Bean Pots de Crème can be served as is, or topped with a dollop of freshly whipped cream for added richness. A sprinkle of finely grated chocolate or a few fresh berries can also elevate the dish visually and flavor-wise. The lightness of these toppings juxtaposed with the creamy custard creates a delightful contrast that is sure to impress your guests.

For a touch of texture, consider adding crushed cookies or nuts on top just before serving. This not only enhances the flavor but adds an inviting crunch. Store any leftover custard in the refrigerator covered with plastic wrap to keep it fresh; it will stay delicious for up to three days.

Make-Ahead and Storage Tips

One of the great things about Pots de Crème is their make-ahead potential. You can prepare the custard a day or up to a week in advance, letting the flavors deepen in the refrigerator. Just be sure to cover the ramekins well to prevent any absorption of odors from the fridge. While they are best enjoyed chilled, if you plan to serve them warm, you can gently reheat them in a water bath until just warmed through.

If you’re scaling up the recipe for a gathering, simply double the ingredients and keep the same baking temperature and time, checking for doneness as you would for a single batch. Remember, the larger the quantity you bake at once, the longer they may take to set; keep an eye on them for that perfect jiggle!

Questions About Recipes

→ Can I use vanilla extract instead of vanilla beans?

Yes, but the flavor won't be as rich. Use about 1 tablespoon of pure vanilla extract in place of the vanilla bean.

→ How can I store leftovers?

Cover the pots de crème with plastic wrap and store them in the refrigerator for up to 3 days.

→ What can I serve with pots de crème?

They pair wonderfully with whipped cream, fresh berries, or a chocolate sauce.

→ Can I freeze pots de crème?

It's best not to freeze, as freezing can alter the creamy texture. Enjoy them fresh!