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Vanilla-Bean Pots de Crème

Vanilla-Bean Pots de Crème


The water bath insulates these custards from the dry heat of the oven to ensure a lush, creamy custard.

Ingredients

  • 1 vanilla bean, split lengthwise
  • Lightly sweetened whipped cream (for serving)

Special Equipment

  • Twenty-four 4-ounce ramekins or small heatproof bowls

Recipe Preparation

  • Place a rack in middle of oven and preheat to 300°. Combine cream, milk, and salt in a large saucepan; scrape in vanilla seeds and add pod. Bring to a simmer over medium heat, stirring occasionally.

  • Meanwhile, whisk egg yolks and sugar in a large bowl until yolks look a shade lighter in color, about 4 minutes. Whisking constantly, gradually pour hot cream mixture into yolk mixture; whisk until smooth. Strain through a fine-mesh sieve into a large pitcher.

  • Set ramekins in a roasting pan or large baking dish and divide custard among ramekins. Place roasting pan in oven and carefully pour in hot water to come halfway up sides of ramekins.

  • Bake custards until set around the edges but still wobbly in the center, 25–30 minutes. Let cool 5 minutes in water bath, then transfer to a wire rack and let cool completely. Chill until cold, at least 4 hours.

  • Serve pots de crème topped with whipped cream.

  • Do Ahead: Pot de crème (without whipped cream) can be made 5 days ahead. Cover and keep chilled.

Reviews SectionI cut the recipe in quarter and followed the previous commenter's lead of using jars for ramekins - delicious! I'm always looking for egg yolk recipes, as I make macarons a lot and often have more egg yolks than I know what to do with. I added 1/4 tsp of cardamom to the recipe as well, and it turned out very nice.honeybeebutchMinneapolis, MN12/18/18I cut the recipe in half and baked in eight 8oz jars. YUMMY!!mrsweber6Southern California04/11/18

Vanilla Pots de Crème with Blackberry Gelée

For the blackberry gelée:
1 pint blackberries, plus 10 additional berries for garnish
1/2 cup sugar
1/4 tsp. kosher salt
1/4 cup cold water
1 Tbs. powdered gelatin
5 tiny sprigs of lemon verbena, lemon balm,
mint, basil, or edible flowers

For the pots de crème:

Place the cream and star anise in a small saucepan. Split the vanilla beans in half lengthwise and scrape out the seeds with a sharp paring knife. Add the seeds and pods to the saucepan (or substitute vanilla extract). Place the saucepan over low heat and warm the cream until steam begins to rise off the top and tiny bubbles start to appear around the edges.

Put the egg yolks, egg, and sugar in a medium bowl and whisk until smooth. Once the cream is hot, very slowly whisk it into the egg mixture. Strain the mixture through a fine mesh sieve into a four-cup heatproof measuring cup with a spout.

Pour four ounces of the mixture into each of five ramekins. Place the ramekins in a baking pan that will hold them without touching. Carefully pour hot water halfway up the sides of the ramekins to insulate the crèmes. Cover the pan with foil and carefully place it in the oven. Bake the crèmes for about 20 minutes, or until the custard is firm when shaken. Remove them from the pan and place on a wire rack to cool to room temperature. Cover and refrigerate. Tightly covered, the pots de crème will keep in the refrigerator for up to two days.

For the blackberry gelée:

Put the pint of blackberries, sugar, and salt in a blender and purée them until very smooth. Put the water in a cup and sprinkle the gelatin over it. Put the berry purée in a small saucepan over medium heat and cook until the mixture is just under a simmer. Do not let it boil. Gently stir the gelatin into the berry purée until it is dissolved. Quickly strain the mixture through a fine mesh sieve. Discard the seeds. Divide the mixture evenly over the top of the chilled crèmes. Refrigerate for at least six hours before serving. Garnish with the blackberries and sprigs of herbs or edible flowers.


Spiked Chocolate Pots de Crème with Vanilla and Cinnamon

Pots de crème is a fancy-sounding name for a truly simple dessert. Eggs, sugar, vanilla, and cream are combined to create a rich, smooth custard that becomes the base for so many delicious flavors.

For our recipe, we have added rich chocolate, spiked the custard's base with a little whiskey, and added our favorite vanilla from Uganda a rich bourbon-style vanilla bean that compliments the chocolate. To top the Pots de Creme off, we threw in some whipped cream, flavored with warm spices. Real vanilla extract and Ceylon Cinnamon powder – they are the perfect complement to this chocolate custard.

How to make Pots de Crème with Spiced Whipped Cream

Ingredients

  • 6 large egg yolks, at room temperature
  • 1 vanilla bean, halved lengthwise
  • 1/3 cup sugar
  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 6 ounces bittersweet or semi-sweet chocolate, chips or chopped
  • 2 tablespoons whiskey

For the spiced whipped cream:

  • 1 cup chilled heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons confectioner’s sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg

Procedure

  1. Pre-heat oven to 325 ℉ . Place the yolks into a medium bowl, set over a dishtowel (to stabilize the bowl), and whisk lightly. Continue to whisk and add the seeds from one Ugandan vanilla bean and the sugar. Set aside.
  2. Heat the cream and milk in a medium saucepan over medium heat. Just as it starts to simmer, remove from heat and incorporate chocolate by whisking. Bring back to simmer and slowly pour into the yolk mixture, whisking constantly. Pour through a strainer into a large spouted cup and cool for 10 minutes.
  3. Divide the custard among six 6-ounce ramekins and place into a large pan. Pour enough hot water into the pan to reach halfway up the ramekins. Cover the pan tightly with foil and bake for 55 minutes. Remove ramekins and refrigerate till cold.

For the spiced whipped cream:

Beat all ingredients until soft peaks form. Serve with the pots de crème.


Honey & Vanilla Pots de crème

Walking through my local market yesterday, iPhone in hand, Epicurious on my screen, I struggled to flip through recipes while pushing my cart at an unacceptably slow pace. Searching for a good recipe that featured honey, I perused options …

Eggs on my left (always unrefrigerated in Europe)…Milk and cream on my right.

Glancing back at my phone, I came across a panna cotta that looked interesting. But I was glad I didn’t choose it, as Meeta at What’s For Lunch Honey, who originated the virtual Monthly Mingle potluck I wanted to attend, (work with me here), did make a gorgeous one. Eggs, milk and honey rolled around my mind as I ducked into a quiet corner where the dairy case meets the bio section. A lovely wildflower honey whispered to me.

Then vanilla flashed across my internal screen…

I wanted to get myself out of the traffic flow as there is this cultural curiosity in Germany, at least to me, as a foreigner. People sort of claim rights to their personal bubble and unless you really whack someone, people don’t jump in with an ‘excuse me’ every five seconds.

Brainstorming, I was struck by images of ingredients and bingo, pots de crème it would be.

As for me, I’m dropping ‘Entschuldigungs’ left and right. Which in my mind means excuse me, but in German, literally means ‘I’m sorry’. At first I found it odd and frankly a little rude when people brushed passed with little expression or verbal communication. I asked O about it and he squarely said, “Why should they be sorry?” And I’m like “Well, it’s not sorry, but it’s like a heads up… I’m coming very close to your aura and I might bump into you, or for sure it.” After some discussion we came to an understanding that… that’s just not how it’s done here. He duly demonstrated in the market by saying “entschuldigung” every time he passed near to someone with his graceful body or to take his cart round a fellow human, and people just looked at him like he was nuts.

Hmmm do I want nuts with this pots de crème… nah… maybe some berries. Crushed. With a dash of sugar to bring out the juices.

Do I follow the ‘when in Rome’? Rarely. I’ve come to accept that nobody’s going to say ‘excuse me’ in any language, unless they’ve literally run over my foot. I get it. I accept it. I don’t take it personally. But for me, excuse me spills from my lips if I even think there is an ever so slight possibility that I might come anywhere near the vicinity of another’s personal space. And when my ‘entschuldigungs’ erupt from my mouth, there is no question about the accent and they can’t help but return my smile. Usually. Honestly? When it comes down to it? That’s what I crave. Interaction. Smiles. Acknowledgement that we are indeed inhabiting the same close proximity… and hello, may my pleasant gesture lift your spirits, if only for a moment.

Now I’ve got honey vanilla pots de crème that will truly lift your spirits and those with whom you choose to share them.

It’s such a simple recipe there is really no excuse not to make it!

Heat up milk, cream, honey, scored vanilla bean including the pod in a saucepan. Bring to a simmer then set aside to infuse for at least 30 minutes.

Yolks are beat on medium for about 2 minutes till color lightens.

Lightly whisk cream mixture into yolks and pour into ramekins. Fill with about 1/2 inch hot water and cover with foil. Bake at 300-325° for 30-40 minutes.

Simple. Elegant. Can be made ahead. Outrageously good.

You can choose whether to serve with or without the berries. These are dusted with a little vanilla powder.

Thanks to Meeta and Cook Republic for this months mingle and I’m looking forward to more…


Vanilla-Bean Pots de Crème - Recipes

Preheat oven to 300 degrees F . In medium saucepan, heat milk and cream over medium heat until mixture comes just to a simmer. Remove from heat add bittersweet chocolate, semi-sweet chocolate and sugar. Let stand 5 minutes.

Meanwhile, in large bowl, whisk egg yolks, vanilla, cocoa powder and salt until well combined. Whisk milk mixture until chocolate is incorporated and mixture is smooth, then gradually whisk milk mixture into egg mixture. Pour mixture through fine mesh strainer set over large liquid measuring cup.

Place 6 small (at least 4-ounce each) oven-proof cups, jars or ramekins in large roasting pan. Divide mixture between cups. Pour hot tap water into pan until it reaches halfway up sides of cups.

Transfer to oven and bake 30 to 35 minutes or until custards are almost set in centers (they will continue to set as they cool). Remove cups from roasting pan and transfer to wire rack. Let stand 30 minutes. Cover tightly with plastic wrap and transfer to refrigerator at least 4 hours or up to 2 days before serving.

Make the Vanilla Bean Brittle:

Lightly spray small rimmed baking pan with cooking spray. Place sugar and corn syrup in small saucepan and heat to boiling over medium heat. Do NOT stir. Cook 8 to 10 minutes or until mixture turns golden brown, swirling pan occasionally and brushing down sides of pan with wet pastry brush occasionally to prevent sugar crystals from forming. Remove from heat stir in vanilla bean paste. Pour onto prepared baking pan do not spread. Let cool completely, then break into pieces.

Serve Chocolate Pots de Crème topped with whipped cream and Vanilla Bean Brittle.

Notes:

For the Chocolate Pots de Crème:

  • 300 ml whole milk
  • 300 ml heavy cream
  • 85 g bittersweet chocolate chips
  • 85 g semi-sweet chocolate chips
  • 100 g granulated sugar
  • 6 large egg yolks
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
    Buy Now
  • 2 tablespoons unsweetened cocoa powder
  • Pinch of sea salt

For the Vanilla Bean Brittle:

  • Nonstick cooking spray
  • 150 g granulated sugar
  • 60 ml light corn syrup
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
    Buy Now

For Serving:

Directions

Make the Chocolate Pots de Crème:

Preheat oven to 150 degrees C . In medium saucepan, heat milk and cream over medium heat until mixture comes just to a simmer. Remove from heat add bittersweet chocolate, semi-sweet chocolate and sugar. Let stand 5 minutes.

Meanwhile, in large bowl, whisk egg yolks, vanilla, cocoa powder and salt until well combined. Whisk milk mixture until chocolate is incorporated and mixture is smooth, then gradually whisk milk mixture into egg mixture. Pour mixture through fine mesh strainer set over large liquid measuring cup.

Place 6 small (at least 115-gram each) oven-proof cups, jars or ramekins in large roasting pan. Divide mixture between cups. Pour hot tap water into pan until it reaches halfway up sides of cups.

Transfer to oven and bake 30 to 35 minutes or until custards are almost set in centers (they will continue to set as they cool). Remove cups from roasting pan and transfer to wire rack. Let stand 30 minutes. Cover tightly with plastic wrap and transfer to refrigerator at least 4 hours or up to 2 days before serving.

Make the Vanilla Bean Brittle:

Lightly spray small rimmed baking pan with cooking spray. Place sugar and corn syrup in small saucepan and heat to boiling over medium heat. Do NOT stir. Cook 8 to 10 minutes or until mixture turns golden brown, swirling pan occasionally and brushing down sides of pan with wet pastry brush occasionally to prevent sugar crystals from forming. Remove from heat stir in vanilla bean paste. Pour onto prepared baking pan do not spread. Let cool completely, then break into pieces.

Serve Chocolate Pots de Crème topped with whipped cream and Vanilla Bean Brittle.

Notes:

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Chocolate, Espresso & Vanilla Pots de Crème

Today is such a day because, when I told Ava “I love you,” she smiled big and lovingly, and gave me…. two… thumbs… up.

She only just learned how to give a thumbs up yesterday, so I’m feeling pretty special right about now.

In honor of her cuteness, we’re going with a sampler style celebration – 3 different flavors – perfect for parties, potlucks, or elegant dinners. The key to a good pot de creme isn’t a thick, creamy interior. In fact, despite the name, the dessert doesn’t even have to contain cream. It can be as delicate as a custard, which this is most definitely. Our version is an adaptation from Le Cordon Bleu at Home.

Ingredients:

3 cups milk
1/4 cup heavy cream
3/4 cup sugar
1 vanilla bean, scraped
3 eggs
3 egg yolks

1 tsp vanilla extract
1 tsp instant espresso
1/8 cup unsweetened cocoa powder

Listen to a French love song and dance a few steps while making this dessert.

Pour milk and cream into a small saucepan.

Scrape in the seeds of one vanilla bean.

Add heaps of sugary sweetness and bring to a boil. When it reaches the boil, remove from heat.

Next, prepare the flavorings. Chocolate, vanilla, and espresso.

Place them in 3 heat-safe bowls.

In a large bowl, whisk the eggs and yolks together.

Ladle in a little of the hot milk mixture to bring the egg temperature up. Whisk thoroughly. This will keep them from scrambling.

Now you can whisk in the rest of the milk mixture.

Divide it between the three flavors. You may need to strain the chocolate and espresso ones again, if you have trouble working the lumps in. It helps to treat the cocoa like cornstarch and make a slurry.

Place 8 ramekins in a paper towel lined casserole dish. Fill with egg mixtures.

Use a spoon to scoop off any bubbles. Otherwise they’ll still be there when you bake the custards.

Pour hot water in the casserole, about half way up the sides of the custards. This will keep them from overcooking.

Bake at 375F for about 25 minutes.

Remove them when the outer edges are set, but the inside is still really jiggly. The custards will set up in the fridge, once completely chilled (this will take a few hours).


More Chocolatey Desserts to Love

  • Chocolate Decadence
  • Cheat’s Chocolate Hazelnut Mousse – by Kitchen Confidant
  • Spiked Orange Hot Chocolate
  • Flourless Chocolate Cupcakes – by Foolproof Living
  • Chocolate Pudding – by The Bojon Gourmet


30 Perfectly Patriotic Dessert Recipes for Independence Day

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Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!

We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!


Caramel Pots De Crème With Whipped Crème Fraîche by David Hawksworth

This was one of the original desserts on the Nightingale menu and it’s still going strong. So simple, but so good.

NOTE If vanilla bean is unavailable, use good-quality paste or essence.

Crème Fraîche
300mL (1¼ cups) heavy cream
100mL (7 Tbsp) buttermilk

Pots de Crème
415mL (1⅔ cups) cream
160mL (⅔ cup) milk
5g (1½ tsp) salt
¼ vanilla bean, split and scraped
100g (½ cup) sugar
6 egg yolks

Vanilla Breton
60g (½ cup plus 1 Tbsp) pecans
200g (1½ cups) pastry flour
12g (scant Tbsp) baking powder
3g (1 tsp) salt
¼ vanilla bean, split and scraped
130g (⅔ cup) sugar
130g (½ cup plus 1 Tbsp) butter
3 egg yolks

Butterscotch Sauce
45g (3 Tbsp) butter
145g (¾ cup) brown sugar
120mL (½ cup) cream

Whipped Crème Fraîche
200mL (¾ cup) cream
15g (2 Tbsp) icing sugar

CRÈME FRAÎCHE
Combine the cream and buttermilk in a stainless-steel bowl. Cover with cheesecloth and leave to culture and thicken in a warm spot in your kitchen for 24 hours, then refriger- ate overnight.

POTS DE CRÈME
Bring the cream, milk, salt, and vanilla to a simmer in a pot over low heat. Place a thick-bottomed pan with tall sides over medium heat. Add the sugar in 3 additions, stirring continuously with a wooden spoon, allowing it to melt between addi- tions. Cook until dark amber in colour, then add the cream. Be careful as the mixture will bubble violently. Remove from the heat and allow to cool to 40ºC (105ºF). Place the egg yolks in a large bowl. Slowly pour the hot caramel and cream into the egg yolks while constantly whisking to create a custard. Refrigerate overnight.

VANILLA BRETON
Grind the pecans to a fine powder in a food processor. Sift together the flour, baking powder, and salt. Stir in the pecan powder. Rub the vanilla into the sugar to free the seeds, then sift together. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar with the butter on medium speed, then add the egg yolks in 3 additions. Scrape down the sides of the bowl as needed. Add the dry ingredients and blend to form a soft dough. Wrap in plastic wrap and refrigerate until firm.

BAKING
Preheat the oven to 135ºC (275ºF). Strain the refrigerated custard through a fine-mesh sieve. Fill six 240mL (8 oz) jars with the custard to the halfway point. Place the jars in a shallow baking dish and fill the dish ⅓ full with simmering water. Transfer to the oven and cook until the custards are just set and jiggle when gently shaken, about 30 to 40 minutes. Remove the baking dish from the oven, then the jars from the dish, and allow to cool. Cover with plastic wrap and refrigerate.

Increase the heat of the oven to 175ºC (350ºF). On a lightly floured work surface, roll the chilled pastry into a rectangle that is 0.5cm (¼ in) thick. Transfer to a baking tray lined with parchment paper. Bake until golden, about 20 minutes. Allow to cool.

BUTTERSCOTCH SAUCE
Melt the butter in a pot over medium heat. Add the sugar and about 50mL (3 Tbsp) of the cream. Stir to dissolve, then bring to a simmer and continue to cook for 3 minutes. Remove from the heat, and whisk in the remaining cream. Chill over an ice bath, stirring occasionally.

WHIPPED CRÈME FRAÎCHE
In the bowl of a stand mixer fitted with the whisk attachment, combine the cream, 90mL (about ⅓ cup) of the crème fraîche, and the icing sugar. Whip until the cream holds medium peaks. Refrigerate the remaining crème fraîche for up to 1 week.

SERVE
Spoon the whipped crème fraîche into the custard pots. Top with shards of Breton pastry. Drizzle with butterscotch sauce.

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