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Double Vanilla Pots de Creme
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Recipe

6 INGREDIENTS • 11 STEPS • 7HRS 40MINS

Double Vanilla Pots de Creme

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Make an impressive dessert for a loved one!
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Make an impressive dessert for a loved one!
7HRS 40MINS
Total Time
$1.42
Cost Per Serving
Ingredients
Servings
6
US / Metric
Heavy Cream
1 1/4 cups
Heavy Cream
Non-Fat Milk
1/3 cup
Non-Fat Milk
Pure Ground Vanilla
1/2 tsp
Pure Ground Vanilla
I used Lafaza®
Vanilla Extract
1/2 tsp
Vanilla Extract
I used Lafaza® Double Fold
Egg
3
Eggs, separated
yolks only
Nutrition Per Serving
VIEW ALL
Calories
238
Fat
18.8 g
Protein
3.5 g
Carbs
12.5 g
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Double Vanilla Pots de Creme
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Food Guru
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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 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 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 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 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 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 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 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 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!
step 11 Enjoy plain or topped with fresh berries of your choice!
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Tags
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American
Gluten-Free
Christmas
Shellfish-Free
Kid-Friendly
French
Father's Day
Vegetarian
Dessert
Mother's Day
Thanksgiving
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