An elegant twist on classic pots de creme, a creamy vanilla pudding you’ll fall in love with! This dessert is made with cream, vanilla bean and a touch of olive oil.

I was going to title this easy vanilla pots de creme recipe “Little Vanilla Custards,” because that’s basically what they are. I’d already planned to make my vanilla custards instead of my vanilla panna cotta, but I changed course.

Vanilla Pots de Creme

My choice was to pour olive oil over this smooth-as-silk custard concoction because I love the taste of olive oil gelato. It adds just a tiny bit more flavor — that drizzle tastes just perfect 🙂

olive oil and vanilla French custard pots
5 from 1 rating

Vanilla Pots de Creme

Karen Tedesco
An elegant twist on classic pots de creme, a creamy vanilla pudding you'll fall in love with! These are delicious with a touch of olive oil, cream and whole vanilla bean.
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Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Chilling time: 2 hours
Total Time: 2 hours 50 minutes

Ingredients
 

  • 6 egg yolks
  • ⅓ cup (90 g) sugar
  • ⅛ teaspoon fine sea salt
  • 1 ½ cups (375 ml) heavy cream
  • ½ cup (125 ml) milk
  • 2 teaspoons pure vanilla extract
  • 1 vanilla bean
  • Extra-virgin olive oil (use your good stuff)

Equipment

Instructions
 

  1. Preheat oven to 325 (160C) degrees. Place 6 (4-ounce) ramekins or 8 espresso cups in a roasting pan or baking dish large enough to hold them so they don't touch. Bring a kettle full of water to a boil.
  2. Whisk the egg yolks, sugar and salt together in a bowl until the sugar is dissolved.
  3. Combine the cream and milk in a small saucepan. Bring to a boil and then immediately remove from the heat.
  4. Very gradually, dribble the hot cream mixture into the eggs, whisking at the same time. Stir in the vanilla extract. Split the vanilla bean lengthwise with a small, sharp knife; slide the dull edge of the knife along the bean to scrape out the seeds and add them to the bowl. Pour through a mesh strainer into a 3 or 4 cup measuring cup.
  5. Divide the custard among the cups and put the pan on middle oven rack; pour enough boiling water around the cups to come ⅔ of the way up the sides. Cover with a piece of aluminum foil and bake 35–40 minutes, until the edges are set and centers are a little quivery when you jiggle the cups.
  6. Carefully remove the cups from the water bath and cool on a rack 30 minutes. Cover and refrigerate at least 2 hours or overnight.
  7. Just before serving, drizzle a teaspoon or so of olive oil over each pots de crème.

Notes

  • You can use 8 espresso cups (3-ounce capacity) if you have them.
  • Otherwise bake the pots de creme in 6 (4-ounce) ramekins.

Nutrition per serving

Serving: 1serving Calories: 243kcal Carbohydrates: 11g Protein: 4g Fat: 21g Sodium: 67mg Sugar: 9g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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