Indulge in the luxurious delight of our Vanilla Bean Pots de Crème! Crafted with the finest vanilla beans, cream, and eggs, our exquisite dessert promises a velvety-smooth texture and a rich, aromatic flavor that captivates the senses. Perfect for special occasions or intimate gatherings, our Vanilla Bean Pots de Crème recipe offers a taste of pure decadence with every spoonful.
Vanilla Bean Pots de Crème
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Category
Desert
Servings
8
Prep Time
1 hour
Cook Time
30 minutes
Embark on a culinary journey with our Vanilla Bean Pots de Crème recipe! Infused with the delicate essence of vanilla beans, our indulgent dessert combines rich cream, egg yolks, and a touch of sugar to create a velvety custard that melts in your mouth. Baked to perfection and served in individual pots, this classic French treat offers a luxurious texture and exquisite flavor that delights the palate.
Native Vanilla
Ingredients
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2½ cups heavy cream
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⅔ cup milk
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½ cup plus 1 tablespoon sugar
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1 vanilla bean
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6 egg yolks
Directions
Mix together cream, milk, and 5 tablespoons (1/4 cup + 1 tablespoon) of sugar in a saucepan. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the empty pod. Heat the mixture until it's warm to the touch and the sugar dissolves. Remove the pan from the heat, cover, and allow it to steep for an hour, if time permits.
Beat the egg yolks and the remaining ¼ cup of sugar together. Reheat the cream mixture until it's warm to the touch, not hot. Gradually whisk a small portion of the warm cream mixture into the yolks to temper them. Keep adding the warm cream slowly until it's all incorporated. Strain the entire mixture through a fine mesh strainer into a pitcher or large measuring cup. At this stage, the mixture can be refrigerated for several days.
Position the oven rack in the center and preheat to 300ºF. Boil water in a teapot. Set the pots de crème molds (refer to notes above) into a large deep baking pan (a 9×13-inch pan should accommodate all molds). Place the baking pan on a sheet pan for double insulation, ensuring even and slow cooking of the custards. Stir the custard gently, then fill each vessel. Cover each mold with a lid or wrap each ramekin in plastic wrap; if preferred, bake the ramekins uncovered.
Position the pan in the oven, leaving a few inches protruding to allow pouring of hot water from the teapot: fill the water to reach halfway to two-thirds up the sides of the molds. Bake in the oven for 30 to 55 minutes — the cooking time varies depending on the vessel size and whether the custard was refrigerated. To check for doneness, carefully shake one of the molds using a tea towel to protect your hand; the custard should be set but slightly jiggly, akin to gelatin. Take the molds out of the hot water and set them on a cooling rack.
Let cool, then refrigerate for at least 8 hours before serving.