This Vanilla Pot de Crème recipe is the perfect fancy dessert recipe to amp up your dinner table shenanigans. As much as fancy this looks, it is surprisingly super easy to make. All you need is some very good quality vanilla extract, fresh cream and eggs on hand. With a little bit of creativity, you can leave your guests stumped with this absolute masterpiece of a dessert.
Below in this post, we will not only discuss about the pot de creme recipe, we will also read few things about its origin and why you should be making this dessert on a repeat. Don’t forget to check out the recipe video below.
What is Pot de crème?
Pronounced as POH-də-KREM, it literally translates into a pot of cream or a pot of custard. Since this a baked custard, it is somewhat similar to a couple of other desserts like Flan or Crème Caramel.
Here, in this Pot de Crème recipe, we will discuss certain techniques which are essential. But before that, let’s take a look at the list of ingredients for this vanilla flavored dessert.
How to make Pot de crème – Ingredients list
- Fresh Cream
- Milk – I have used full-fat cow milk here
- Vanilla extract – the best quality you can use
- Milk Chocolate for garnish
The list is pretty small and it is a quick recipe, but there are certain techniques that we need to discuss first.
Tempering the Egg
It is a technique where the eggs are perfectly cooked without actual cooking, and they still look like raw & runny egg.
This technique is often used in making custards where the milk, cream or mix of the both is simmered and then gradually introduced to the eggs so that it doesn’t scrambles but gets cooked thoroughly.
Water Bath for Baking
Whenever we are baking custards or cheesecakes, we use this water bath technique where the custard bowls or cheesecake tin is placed on a larger tray which is filled with boiling water so that the custard bowl or cake tin is submerged till halfway.
This helps retain moisture in the oven, thus avoiding the custard or cake dry up and crack on the top.
With these techniques up on your sleeve, you are pretty much ready to rock this recipe for pot de creme on your own. It hardly takes 15-20 minutes of time to bring everything together before you can pop them in your oven.
Once they are ready, just place them in your refrigerator for an hour or so and there you have it, a chilled bowl of creamy & luscious French dessert to woo your friends & family (or to satiate your sweetness cravings!)
As I have said earlier, recipes like these where the whole dish is balancing on one flavour profile, it is very important to use the best quality ingredient. I am somewhat partial to this Natural Bourbon Vanilla extract from SPRIG. If you are looking for something like this, you can check this out from this link. (Amazon Affiliate link. Please refer to the Disclosure Policy)
Few more Dessert recipes to entice your sweet buds:
This Vanilla Pot de Crème recipe is the perfect fancy dessert recipe to amp up your dinner table shenanigans. As much as fancy this looks, it is surprisingly super easy to make. All you need is some very good quality vanilla extract, fresh cream and eggs on hand. With a little bit of creativity, you can leave your guests stumped with this absolutely masterpiece of a dessert.
- 200 ml Fresh Cream
- ½ cup Milk
- 1 Egg
- 4 tsp Sugar
- 1 tsp Vanilla Extract
- Milk Chocolate for garnish
Take a heavy bottom saucepan and mix the fresh cream and milk together. Put this on low heat.
Add the sugar and vanilla extract. As it starts simmering, turn off the heat.
In a mixing bowl, whisk the egg with a pinch of salt
Add some of the warm milk into the egg and whisk it. This is called tempering the eggs.
Add the eggs mix into the rest of the milk and cream, and whisk vigorously.
Sieve this mix into another bowl in order to get red of any lumps caused by cooked eggs
Divide the batter into 4 ramekins equally. Cover the ramekins with aluminium foil
Place the ramekins on a baking tray and pour boiling hot water in the tray so that half of the ramekins are submerged
Bake the custard at 170c in a pre-heated oven for 40 minutes.
Once done, the custard would have set but jiggle on shaking. Chill it for couple of hours before serving.
You may also garnish the custard with white chocolate leaf or simple shave some on the top.