Vanilla Pot de crème Recipe
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.
Servings 4 Servings
Calories 0.075kcal
Equipment
- Mixing Bowl
- Ramekins
- Baking Tray
- Convection Microwave Oven
- Stove Top
- Sauce Pan
Ingredients
- 200 ml Fresh Cream
- ½ cup Milk
- 1 Egg
- 4 tsp Sugar
- 1 tsp Vanilla Extract
- Milk Chocolate for garnish
Instructions
- 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.
Video
Notes
