Best 8 Vanilla Pot De Creme Recipes

POTS DE CREME

Steps:

• Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

EASY POTS DE CREME

Steps:

• Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
• Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

POTS DE CREME

Steps:

• In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.

VANILLA POT DE CREME

Steps:

• Preheat oven to 300°F Bring a kettle of water to a boil.
• Heat the cream in a small saucepan over medium heat. Split the vanilla bean in half lengthwise and scrape out the sticky seeds inside. Add the seeds and the shell to the cream. Heat until small bubbles form around the edge of the saucepan.
• Meanwhile, beat the egg yolks and sugar with an electric hand mixer on medium-high speed until pale and light, about 2 minutes.
• Add the vanilla extract to the hot cream. Remove and discard the shell of the vanilla bean. Whisking constantly, drizzle the hot cream into the egg yolks.
• Divide the custard among 4 ramekins. Place ramekins into a square baking dish. Pull out the rack of the oven and set the baking dish on it. Pour boiling water into baking dish until it comes halfway up the sides of the ramekins. Carefully slide the rack back into the oven and close the door; bake 30 minutes, until the center of each ramekin is barely set and wiggles slightly when shaken.
• Carefully move the baking dish to a rack and allow custards to cool to room temperature in the water bath. Cover each ramekin with plastic rap and refrigerate overnight. Serve cold with a dollop of barely-sweetened whipped cream.

POT DE CREME

Steps:

• Preheat oven to 325 degrees F.
• Place the milk and vanilla bean in a saucepan, over medium flame, bring to boil. In separate bowl, beat the yolks with sugar. Pour the hot vanilla-milk into the yolk/sugar mixture, and stir.
• Baking pot de creme: Bring a pot of water to boil. Fill ramekins to 3/4 full with custard mixture, cover the ramekin with aluminum foil. Line a hotel pan or sheet pan with parchment paper, place ramekins in it, slide the pan into the oven and fill the pan with the boiling water, to halfway up the sides if the ramekins. Check custard occasionally to make sure the hot water doesn't boil, if it boils at any point, turn the oven down immediately. If the pot de creme gets to hot it will curdle. It takes about 40 minutes to cook, and cream should be smooth. Remove the ramekins from bain-marie, take off the lids and refrigerate until completely chilled.

VANILLA CUSTARD OR POTS DE CRèME

Steps:

• Whisk until just mixed in a medium bowl: 4 egg yolks.
• Measure and pour into a medium bowl: 3/4 cup heavy cream.
• Combine in a small pot: 3/4 cup half-and-half, 1/4 cup sugar, One 2-inch piece of vanilla bean, split lengthwise and seeds scraped into the pan with the bean.
• Warm just until steaming over medium heat. Stir occasionally to dissolve the sugar. When warm, whisk into the egg yolks. Strain this mixture into the cold cream and mix well. Remove the vanilla bean from the strainer and squeeze all the seeds and liquid from it back into the custard mix. The mixture can be refrigerated for up to 2 days.
• When ready to bake, preheat the oven to 350°F. Pour the mixture into a 2 1/2-cup custard mold, or into 4 custard cups. Place the mold or cups into a large, deep pan and pour in hot water until it reaches about halfway up the sides. Cover the top of the pan with foil and seal tightly. Bake until the sides of the custards are set but the center is still soft when jiggled, about 50 minutes for the large mold and 25 to 30 minutes for the smaller cups. Remove from the water bath and let cool. Serve warm or cool in the refrigerator.
• Top the cooled custards with a few tablespoons of raspberry purée.
• Stir 2 tablespoons dry Marsala, sherry, or a liqueur into the custard mixture.
• Melt 3 ounces bittersweet chocolate and 1/2 ounce unsweetened chocolate over hot water. Stir the melted chocolate into the hot half-and-half. Stir in the cream and whisk in the egg yolks. Add 1/2 teaspoon brandy or Cognac, if desired.
• For crème brûlée, cool the custards and sprinkle 1 tablespoon white sugar evenly over the top of each custard. With a small handheld propane torch, pass the flame over the sugar to caramelize evenly. Heat until the sugar turns a dark amber brown. Alternatively, caramelize the sugar under a broiler but keep a sharp eye on the custards-they burn easily. Let cool to harden and serve.

VANILLA POTS DE CREME WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 325 degrees. To make the chocolate sauce, place the chocolate in the top of a double boiler set over barely simmering water. Heat, stirring occasionally, until melted. Remove from the heat and whisk in the cream. Coat the bottom of 6 6-ounce ramekins or pots de creme cups with the chocolate sauce and set aside.
• To make the custard, place the milk and cream in a medium saucepan. Scrape the seeds from the vanilla bean into the milk and add the pod. Bring the milk to a boil over medium heat, cover, remove from the heat and let stand 10 minutes. Meanwhile, in a large bowl, whisk together the yolks and sugar until thick and pale yellow. Stirring constantly, whisk the warm milk into the yolks. Add the salt and strain the mixture into a bowl. Let stand for 2 to 3 minutes and skim the foam from the top.
• Ladle the custard into the chocolate-lined molds and place them in a deep baking pan. Pour enough hot water in the pan to come halfway up the sides of the ramekins, and cover the baking pan with aluminum foil. Bake until the pots de creme are just set (they will tremble slightly in the center when shaken) and a small knife inserted into the center comes out clean, about 55 minutes.
• Remove the molds from the water and let cool. Serve the pots de creme in the molds, warm or chilled.

VANILLA POT DE CRèME WITH CHOCOLATE SABLéS

Steps:

• Combine the milk and cream in a medium pot. Split the vanilla beans in half lengthwise, scrape out the seeds and pulp with a paring knife, and add them to the pot. Add the vanilla pods. Bring to a boil over high heat. Turn off the heat, cover, and let the flavors infuse for 30 minutes.
• Preheat the oven to 325°F.
• Using a stand mixer fitted with the whisk attachment, beat the egg yolks and sugar at high speed for about 3 minutes, until the mixture is thick and pale yellow. When you lift the whisk attachment, the mixture should form ribbons as it falls from the whisk. Bring the milk and cream back to a boil, and then turn off the heat. With the mixer at low speed, add the hot cream slowly, 1/4 cup at a time, to temper the eggs. When half the cream has been incorporated, you can add the rest more quickly. Strain the mixture, and let sit for 20 minutes. Skim all traces of foam from the cream.
• Pour the mixture into six coffee cups or ramekins. Place in a roasting pan, and pour hot water into the pan to come halfway up the outsides of the cups. Cover completely with foil, and bake in the oven about 30 minutes, until the custard is just set.
• Chill at least 4 hours. Serve the pots de crème on pretty napkins set on dessert plates with the cookies next to them.
• Chocolate Sablés
• Sift the flour and cocoa powder together. Add the salt.
• In the stand mixer fitted with the paddle attachment, cream the butter and confectioners' sugar at medium-high speed 3 to 4 minutes, until the mixture is light and fluffy. Add the yolk and coffee extract, and beat until fluffy again. Add the dry ingredients slowly, and mix at low speed. The dough should be crumbly and not quite bound together. Right before the dough comes together, add the chocolate shards and mix for a second, just to incorporate.
• Shape the dough into logs about 1 1/2 inches in diameter. Roll the logs in the granulated sugar, and wrap each one in plastic. Refrigerate until very cold and firm.
• Preheat the oven to 350°F.
• Slice the dough into 1/4-inch-thick rounds, and place them 1/2 inch apart on a parchment-lined baking sheet. Bake 12 to 15 minutes, until set. (They will seem a little underbaked because of the chocolate shards.)
• Note
• The pots de crème should be served very cold so make sure to allow 4 hours in the refrigerator.