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 scraped; 4 large egg yolks; 3/4 cup granulated sugar; 1/4 teaspoon salt

Highlighted under: Baking & Desserts

I absolutely adore making Vanilla Bean Pots de Crème because they embody elegance and comfort in each creamy spoonful. The delicate balance of rich vanilla flavor and silky texture makes these custards perfect for any occasion, whether it’s a fancy dinner party or a quiet night in. I love how the simple ingredients come together to create something so indulgent. Plus, they are surprisingly easy to prepare, allowing me to impress my guests without spending hours in the kitchen.

Created by

Georgia Lane

Last updated on 2026-01-07T11:37:18.500Z

Every time I whip up a batch of Vanilla Bean Pots de Crème, I am reminded of the very first time I tasted this divine dessert. The aroma of the fresh vanilla beans fills my kitchen, and the anticipation of that first creamy bite is almost unbearable. I’ve learned that using high-quality vanilla beans truly makes a difference, infusing the custard with a depth of flavor that extract simply cannot match.

The method is simple yet effective: I gently cook the mixture over a water bath to ensure a smooth, velvety texture. The secret tip? Always strain the custard before pouring it into pots to eliminate any pesky lumps. This little step elevates the dessert from good to utterly sublime!

        Why You'll Love This Dessert
        Rich vanilla flavor that is simply irresistible
Silky smooth texture that's a delight to eat
Impressive yet easy to prepare for any occasion

      

Mastering the Art of Custard

Crafting the perfect custard for Vanilla Bean Pots de Crème is all about balancing heat and time. When you heat the cream and milk, keep a close eye on it to ensure it reaches just a simmer. If it boils, you risk curdling the mixture, which will affect the silky texture. Stir gently to prevent scorching and to fully incorporate the vanilla bean's flavors before combining with the egg yolks.

While whisking the egg yolks and sugar, aim for a creamy consistency that turns pale in color. This ensures enough air is incorporated for a light, airy custard. It may take a couple of minutes, but this step is crucial for achieving the desired richness. If you find the mixture too thick to whisk easily, a splash of the warm cream can help loosen it up without scrambling the yolks.

Storage and Serving Suggestions

For best results, allow the cooked pots de crème to chill in the refrigerator for at least 2 hours. This not only helps them set properly but also enhances the flavor as the vanilla infuses into the custard. You can prepare them a day in advance, making them an ideal dessert for entertaining. Just cover them with plastic wrap to prevent any unwanted odors from the fridge mixing into your custard.

When serving, garnish your pots de crème with a dollop of freshly whipped cream or a sprinkle of fresh berries. The acidity of the berries cuts through the richness of the custard beautifully, while the whipped cream adds an extra layer of creaminess. You can also experiment with toppings like crushed cookies or a drizzle of caramel sauce for a decadent twist.

Ingredients

Ingredients for Vanilla Bean Pots de Crème

Ingredients

2 cups heavy cream
1 cup whole milk
1 vanilla bean, split and scraped
4 large egg yolks
3/4 cup granulated sugar
1/4 teaspoon salt

Gather all your ingredients and get ready to create this delicious dessert!

Instructions

Prepare the Custard

In a saucepan, combine the heavy cream, milk, and the seeds from the vanilla bean along with the pod. Heat over medium until just simmering, then remove from heat.

Whisk Egg Yolks

In a separate bowl, whisk together the egg yolks, sugar, and salt until pale and thick.

Temper the Eggs

Slowly pour the hot cream mixture into the egg yolk mixture, whisking continuously to prevent scrambling. Remove the vanilla pod.

Strain and Pour

Strain the mixture through a fine-mesh sieve into a pitcher or bowl. Pour the custard into small pots.

Bake in a Water Bath

Place the pots in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the pots. Bake at 325°F (160°C) for about 30 minutes or until the custards are set but still slightly jiggly in the center.

Chill and Serve

Remove from the oven and let them cool at room temperature. Refrigerate for at least 2 hours before serving, garnished with whipped cream or fresh berries if desired.

Enjoy your homemade Vanilla Bean Pots de Crème!

Pro Tips

For an extra touch, you can infuse the custard with other flavors like espresso or citrus zest along with the vanilla. Just remember to strain well for a smooth finish!

Ingredient Insights

The star of this recipe is undoubtedly the vanilla bean, which offers a depth of flavor that vanilla extract cannot replicate. When splitting the bean, ensure you scrape both the seeds and the pod, as the pod also infuses additional flavor during the cooking process. If a vanilla bean is not available, high-quality vanilla extract can be used in a pinch, but keep in mind that the aroma and complexity will differ slightly.

Using whole milk along with heavy cream strikes a balance between richness and creaminess. If you desire a lighter version, you could substitute half of the heavy cream with whole milk or even a mixture of milk and low-fat cream, but be aware this may alter the final texture. The sugar adds sweetness and assists in achieving a smooth vapor-like consistency—don’t skimp on it!

Troubleshooting Common Issues

One common issue when making pots de crème is overcooking the custard, which can lead to a grainy texture if the eggs scramble. To prevent this, keep an eye on the baking time and remember that custards are done when they are slightly jiggly in the center. They will continue to set as they cool down, so pulling them out at the right moment is key to achieving that luxurious mouthfeel.

If you find your custards have cooled but aren’t set, it’s possible that the water bath wasn’t hot enough. Always ensure that the water reaches halfway up the sides of the pots for even cooking. If you’re in a time crunch and they haven’t set, putting them back in a 325°F (160°C) oven for a short while may help, but monitor them closely to avoid curdling.

Questions About Recipes

→ Can I make these ahead of time?

Absolutely! These pots de crème can be prepared a day in advance and stored in the refrigerator until ready to serve.

→ What can I use instead of vanilla beans?

You can use vanilla extract, but for the best flavor, I recommend using pure vanilla extract and adding about 2 teaspoons instead of the beans.

→ Can I freeze pots de crème?

It's not recommended to freeze pots de crème as the texture can change. They are best enjoyed fresh or chilled.

→ What should I serve with them?

Whipped cream, fresh berries, or a dusting of cocoa powder make delightful accompaniments to these rich custards.