Vanilla Bean Pots de Crème

Name: Vanilla Bean Pots de Crème
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 cups heavy cream; 1 vanilla bean, split and scraped; 4 large egg yolks; 1/2 cup granulated sugar; Pinch of salt

Highlighted under: Baking & Desserts

I can't resist a rich, velvety dessert, and these Vanilla Bean Pots de Crème are my latest obsession. The creamy custard captures the essence of real vanilla beans, which makes each spoonful feel indulgent yet comforting. I love how the recipe is surprisingly simple, using just a handful of ingredients. When I serve these to friends, the smooth texture and deep vanilla flavor never fail to impress. It’s a delightful treat that makes any occasion feel special.

Created by

Chelsea Payne

Last updated on 2026-01-07T13:37:12.527Z

When I first tried making these Pots de Crème, I was surprised by how easy and rewarding the process is. Infusing the cream with vanilla beans allowed the flavors to bloom beautifully, which I didn't expect to achieve so effortlessly. I’ve found that gently pouring the cream into the egg mixture while whisking produces a luxuriously smooth custard, without any curdling—it's a vital step!

Since making this dessert has become a ritual for me, I’ve experimented with different toppings. A simple dusting of cocoa powder or a sprinkle of sea salt enhances the rich vanilla flavor even further. Sometimes, I even serve it alongside fresh berries for a burst of freshness that complements the creamy texture.

        Why You'll Love This Recipe
        Rich vanilla flavor enhanced by real vanilla beans
Creamy texture that is incredibly satisfying
An elegant dessert that impresses guests

      

The Role of Vanilla Beans

Using real vanilla beans is paramount in this recipe. The tiny black seeds not only enhance the visual appeal by giving the custard delightful speckles, but they also impart a deeper and richer flavor than vanilla extract. When you make this dish, look for plump, moist vanilla beans to get the most aromatic essence. Scraping the seeds requires a sharp knife to avoid losing any precious flavor.

If vanilla beans are hard to find or prohibitively priced, a high-quality vanilla extract can be used as an alternative. Generally, one tablespoon of extract can replace one vanilla bean, but remember that the flavor will be less complex. Always ensure to add the extract at the same stage you'd add the scraped seeds.

Perfecting the Custard Texture

Achieving the perfect custard texture is all about the right temperature and gentle cooking. The heavy cream should be heated until just simmering; boiling can cause the eggs to curdle when mixed in. Be sure to whisk constantly while adding the cream to the egg mixture to ensure that the eggs don't cook too rapidly. The goal is a smooth, glossy mixture that coats the back of a spoon.

Baking in a water bath, or bain-marie, is crucial for even cooking. This method mitigates temperature fluctuations, leading to a creamy, silky texture without curdled spots. Keep an eye on the custards while baking; they should be set around the edges but have a slight jiggle in the center when done, which indicates the right consistency. Don't open the oven door frequently, as that can lead to uneven baking.

Serving and Storage Tips

When serving your Vanilla Bean Pots de Crème, consider garnishing with a dollop of freshly whipped cream or a sprinkle of chocolate shavings for added indulgence. A few berries can also bring a refreshing contrast to the rich custard. For an elevated experience, serve them in elegant ramekins that match the ambiance of the occasion.

If you have leftovers, cover the ramekins with plastic wrap and store them in the refrigerator. They can be kept for up to three days. If you want to prepare them in advance, you can make them a day ahead, allowing the flavors to meld even further. Freezing is not recommended, as it can affect the creamy texture, leaving it grainy upon thawing.

Ingredients

For the custard

2 cups heavy cream
1 vanilla bean, split and scraped
4 large egg yolks
1/2 cup granulated sugar
Pinch of salt

These ingredients come together to create the most delicate and delicious dessert.

Instructions

Prepare the cream

In a saucepan, combine the heavy cream and the vanilla bean (pod and seeds) over medium heat. Bring to a gentle simmer and then remove from the heat. Let it steep for about 15 minutes to infuse the vanilla flavor.

Blend the egg mixture

In a mixing bowl, whisk together the egg yolks, sugar, and salt until well combined. Slowly pour the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.

Strain and pour

Strain the mixture through a fine-mesh sieve into a pouring jug to remove any solids. Divide the custard evenly among four ramekins.

Bake

Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (163°C) for about 50 minutes or until set.

Chill and serve

Allow the pots de crème to cool for 10 minutes before refrigerating for at least 2 hours or overnight. Serve chilled, optionally garnished with whipped cream or fresh berries.

Enjoy these delightful pots de crème chilled, and savor every creamy bite!

Pro Tips

Make sure to temper the eggs properly to avoid curdling the mixture. Using fresh vanilla beans is key to achieving the best flavor.

Customization Ideas

Feel free to get creative with flavors! You can infuse the cream with other ingredients such as espresso, citrus zest, or even peppermint for a twist. Simply add these flavors to the cream during the steeping process, making sure to strain them out before combining with the egg yolks, just as you do with the vanilla bean.

Consider adjusting the sweetness if you prefer your desserts less sugary; reducing the sugar by a couple of tablespoons still allows for a beautifully balanced dessert. For those on a dairy-restricted diet, coconut cream can replace heavy cream, giving an exotic flavor spin along with a unique texture.

Troubleshooting Common Issues

If your custard ends up grainy, it might have been caused by cooking the egg mixture too rapidly. Next time, ensure you’re pouring the cream into the eggs slowly and continue whisking vigorously. If you see any curdling starting during the process, it’s best to strain the mixture immediately to salvage it.

Another potential issue is the custard not setting properly. If the jiggly center doesn’t firm up after baking, it could mean not enough baking time or not enough water in the bath. An additional 10-15 minutes may be necessary if they still look too liquid, but be cautious of overbaking, as it can lead to a denser texture.

Questions About Recipes

→ Can I use vanilla extract instead of vanilla beans?

Yes, you can substitute with 2 teaspoons of high-quality vanilla extract, but the flavor will differ slightly.

→ How long can I keep the pots de crème in the fridge?

They can be stored in the refrigerator for up to 3 days.

→ Can I make this recipe dairy-free?

You can try substituting heavy cream with a dairy-free alternative, but it may affect the final texture.

→ What can I serve with pots de crème?

They pair wonderfully with fresh fruit, whipped cream, or a sprinkle of chocolate shavings.