Vanilla Pots de Creme
This post may contain affiliate links. Please read my disclosure policy.
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.
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 🙂
Vanilla Pots de Creme
Equipment
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)
Instructions
- 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.
- Whisk the egg yolks, sugar and salt together in a bowl until the sugar is dissolved.
- Combine the cream and milk in a small saucepan. Bring to a boil and then immediately remove from the heat.
- 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.
- 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.
- Carefully remove the cups from the water bath and cool on a rack 30 minutes. Cover and refrigerate at least 2 hours or overnight.
- Just before serving, drizzle a teaspoon or so of olive oil over each pots de crème.
Karen’s Notes and Tips
- 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
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
Leave a comment and star rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love love love your post! Ohhh how I can relate to you, and the love to Rachel and Nigella! Two of my most beloved Food Icons <3 And Your recipe sounds so delicious, can't wait to try it out myself 🙂 Thanks!
Hi Rebecca – thanks! I’d love to hear how you like these little custards.
Wow, that looks good. Thank you for the giggles, too. Oh, and can I borrow some of that Tuaca? x
Of course. Bring a screw top jar and I’ll fill you up, Julie!
I completely to relate to Tuaca and the 80’s!
Super cute post, and the pots de creme are simply enchanting.
Gotta seek out Rachel Khoo…
LL
Hi Lori Lynn – the eighties are new again. Thanks to branding anything is possible! Thanks for visiting.
How lovely, your cups are just perfect!
Grazie, Laura!