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 vanilla bean, split and seeds scraped; 4 large egg yolks; 1/2 cup granulated sugar; 1/4 teaspoon salt

Highlighted under: Cakes & Treats

I absolutely adore making Vanilla Bean Pots de Crème because they bring a touch of elegance to any meal. The process is simpler than it seems, and the result is a creamy dessert that bursts with authentic vanilla flavor. With just a handful of ingredients, I can whip up this indulgent delight that always impresses guests. It's the perfect way to end a dinner, and I love that it can be made ahead of time, making it an excellent choice for entertaining or simply enjoying a treat at home.

Created by

Sloane Patterson

Last updated on 2026-01-10T02:07:16.079Z

When I first tried my hand at Vanilla Bean Pots de Crème, I was pleasantly surprised by how easy they were to make. The rich flavor of the vanilla bean paired with the smooth custard creates an unforgettable dessert experience. One tip I learned is to always strain your mixture before pouring it into the pots; this ensures a silky texture by removing any bits of cooked egg.

Another key takeaway was the importance of gentle simmering. Cooking the custard over low heat allowed the flavors to meld beautifully without scrambling the eggs. Since then, I've made these pots de crème for various gatherings, and they've never failed to impress!

Why You'll Love This Recipe
Luxurious vanilla flavor that elevates any occasion
Silky-smooth texture that's surprisingly easy to achieve
Impressive dessert that's perfect for both casual and formal dining

The Role of Vanilla in Flavor Development

Vanilla beans are the star of this recipe, offering a depth of flavor that extracts and artificial vanilla cannot replicate. The seeds contain tiny flavor compounds that infuse the cream and milk, resulting in a rich, aromatic profile that enhances the overall creaminess. Be sure to choose high-quality, plump vanilla beans, as their fragrant pods and seeds directly impact the final taste of your Pots de Crème.

When combining the cream and vanilla, allowing the mixture to steep for 15 minutes is crucial. This resting time lets the flavors meld, yielding a more intense vanilla essence. If you're in a pinch, you can replace the vanilla bean with 2 teaspoons of pure vanilla extract, but the unique character of the bean is well worth the effort!

Achieving the Perfect Custard Consistency

One potential pitfall when making custards is overcooking the egg yolks, which can lead to a grainy texture instead of the desired silky smoothness. As you mix the warm cream with the yolks, do it slowly and continuously stir to temper the yolks without scrambling them. The mixture should feel slightly warm but not hot enough to cook the eggs. Aim for a consistency that is smooth and glossy before straining it into your ramekins.

When baking the Pots de Crème, setting a timer for around 30 minutes is a good start. However, keep an eye on them; they should be set with a slight jiggle in the center. Each oven is different, so testing with a toothpick is also helpful—if it comes out clean with a few moist crumbs, you're good to go. Remember, the cooling process will continue the cooking slightly, so it's better to slightly underbake than overbake.

Ingredients

For the Pots de Crème

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

Instructions

Prepare the Cream Mixture

In a saucepan over medium heat, combine the heavy cream, whole milk, vanilla bean seeds, and the split vanilla bean. Bring to a gentle simmer, then remove from heat and let steep for 15 minutes.

Whisk the Egg Yolks

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

Combine and Strain

Slowly pour the warm cream mixture into the egg yolk mixture, stirring constantly to avoid cooking the yolks. Strain the mixture through a fine-mesh sieve into a measuring cup to remove the vanilla bean pod and any cooked egg bits.

Bake in the Oven

Preheat your oven to 325°F (160°C). Pour the strained mixture into ramekins and place them in a baking dish. Fill the baking dish with boiling water halfway up the sides of the ramekins. Bake for about 30 minutes or until the custard is set but still slightly jiggly in the center.

Cool and Serve

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours before serving. Enjoy chilled for the best flavor!

Pro Tips

For an added gourmet touch, try serving your Pots de Crème with whipped cream and a sprinkle of chocolate shavings on top.

Make-Ahead Tips

One of the best aspects of Vanilla Bean Pots de Crème is their make-ahead convenience. You can prepare them up to three days in advance, allowing the flavors to develop beautifully. After they cool to room temperature, simply cover them with plastic wrap and refrigerate. This not only saves you time on the day of your gathering but also enhances their flavor as they chill.

When serving, consider garnishing with a dollop of whipped cream or a sprinkling of chocolate shavings to add a touch of elegance. Fresh berries or a drizzle of caramel sauce can enhance visual appeal and flavor contrast while maintaining the dessert's creamy characteristic.

Storage and Freezing

If you find yourself with leftover Pots de Crème, store them in the refrigerator for up to four days. Keep the ramekins covered to prevent them from absorbing other odors. This dessert is best enjoyed chilled and fresh, but it will maintain its quality for a few days without losing much flavor or texture.

Freezing is not recommended for Pots de Crème, as the creamy texture can break down upon thawing. However, if you desire to prepare them in bulk, consider scaling the recipe up and serving them as desserts for various occasions instead. They hold beautifully in the fridge, ready to impress whenever you have guests.

Questions About Recipes

→ Can I make these ahead of time?

Absolutely! Pots de Crème can be made a day or two in advance and stored in the refrigerator until you're ready to serve.

→ What if I don’t have a vanilla bean?

You can substitute with 2 teaspoons of pure vanilla extract. Just add it to the cream mixture after removing it from heat.

→ Can I use a different type of milk?

Yes, you can use almond milk or oat milk, but it may slightly alter the flavor and texture.

→ How do I know when they are done baking?

The custards should be set around the edges but may still have a slight jiggle in the center when done.