Serves 4
10 min
Vanilla Cream Pots
Recipe GLPR26dc72a95f01bb
Silky, elegant individual vanilla cream desserts made with real vanilla bean and egg yolks, finished with a touch of pure vanilla extract. These delicate pots de crème are luxuriously rich and perfect for a sophisticated finish to any meal. Each pot delivers an intense vanilla flavor with a velvety texture that melts on the tongue.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup heavy cream
1 vanilla bean
4 egg yolks
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Directions
Split the vanilla bean lengthwise and scrape out all the seeds with a small knife, reserving both seeds and pod. Place the heavy cream in a small saucepan with the vanilla pod and seeds. Heat gently over medium heat until steam begins to rise from the surface, about 3–4 minutes; do not let it boil. Remove from heat and let steep for 5 minutes, then remove and discard the vanilla pod.
While the cream infuses, whisk the egg yolks and granulated sugar together in a medium bowl until the mixture becomes pale and slightly thickened, about 1–2 minutes.
Slowly pour the warm vanilla-infused cream into the egg yolk mixture while whisking constantly to prevent the eggs from curdling. Whisk until the mixture is smooth and well combined.
Stir in the vanilla extract, then strain the mixture through a fine sieve into a clean bowl to remove any cooked egg particles, creating an exceptionally smooth texture.
Divide the mixture evenly among four serving glasses or ramekins. Chill in the refrigerator for at least 2 hours before serving, until the pots de crème set to a creamy, spoonable consistency.
