Watch Full Video

Recipe

6 INGREDIENTS • 11 STEPS • 7HRS 40MINS

Double Vanilla Pots de Creme

Name: Double Vanilla Pots de Creme
Total time: PT27600.0S
Yield: 6
Ingredients: 1 1/4 cup Heavy Cream; 1/3 cup Non-Fat Milk; 1/4 cup Granulated Sugar; 1/2 teaspoon Pure Ground Vanilla; 1/2 teaspoon Vanilla Extract; 3 Egg

4

1 rating

Make an impressive dessert for a loved one!

Add to plan

Double Vanilla Pots de Creme

Save

Food Guru

Creating content and connecting with foodies.

https://foodgurublog.com/

Make an impressive dessert for a loved one!

7HRS 40MINS

Total Time

$1.42

Cost Per Serving

Ingredients

Servings

6

US / Metric

1 1/4 cups

Heavy Cream

1/3 cup

Non-Fat Milk

1/4 cup

Granulated Sugar

1/2 tsp

Pure Ground Vanilla

I used Lafaza®

1/2 tsp

Vanilla Extract

I used Lafaza® Double Fold

3

Eggs, separated

yolks only

Nutrition Per Serving

VIEW ALL

Calories

238

Fat

18.8 g

Protein

3.5 g

Carbs

12.5 g

Add to plan

Double Vanilla Pots de Creme

Save

Food Guru

Creating content and connecting with foodies.

https://foodgurublog.com/

Cooking InstructionsHide images

step 1

Preheat oven to 300 degrees F (150 degrees C).

step 2

Combine Heavy Cream (1 1/4 cups), Non-Fat Milk (1/3 cup), and half of the Granulated Sugar (1/4 cup) in a medium saucepan. Heat mixture over medium-low heat, stirring constantly until the sugar has dissolved. Do not boil.

step 3

Remove the pan from the heat and whisk in Pure Ground Vanilla (1/2 tsp) and Vanilla Extract (1/2 tsp). Set aside.

step 4

Whisk the Eggs (3) and remaining sugar together in a large glass measuring pitcher.

step 5

Slowly whisk a small amount of the warm cream mixture into the yolks to temper them. Continue adding more warm cream until all of it has been incorporated. You will have about 2 cups of vanilla creme.

step 6

Pour the vanilla creme equally into individual serving glass or ceramic cups, filling about half way.

step 7

Place the filled pot de creme cups in a deep baking pan. Create a water bath by filling the pan with warm water to halfway around the cups. Cover the cups with a sheet of plastic wrap.

step 8

Carefully place the pan on the center rack of preheated oven, taking care not to slosh the water. Bake for 40 to 45 minutes. The custard should be set but still jiggle slightly when done.

step 9

Slowly remove the pan from the oven taking great care not to slosh the hot water in the pan. Peel off the plastic wrap with a utensil. Rest at least one hour or until cool.

step 10

Cover the top of each pot de creme with plastic wrap and place in the refrigerator for 6 to 8 hours before serving.

step 11

Enjoy plain or topped with fresh berries of your choice!

Watch Full Video