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Homemade Honey Vanilla Pots de Crme photo

Honey Vanilla Pots de Crme

This Honey Vanilla Pots de Crme is a creamy, decadent dessert that’s easy to make and perfect for impressing your guests!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup heavy cream 180g
  • ½ cup whole milk 120g
  • ⅓ cup mild-flavored honey 90g
  • 1 pinch fine sea salt
  • 3 large egg yolks
  • 1 unit vanilla bean or ½ teaspoon vanilla paste or 1 teaspoon vanilla extract

Equipment

  • Mixing Bowl
  • Small saucepan
  • Whisk
  • Ramekins or small jars
  • Fine mesh strainer
  • Baking Dish

Method
 

Instructions
  1. Preheat your oven to 325°F (160°C).
  2. In a small saucepan, combine the heavy cream, whole milk, honey, and a pinch of fine sea salt. Heat over medium-low heat until steaming but not boiling. Remove from heat.
  3. In a mixing bowl, whisk the egg yolks until pale and frothy.
  4. Slowly pour about a cup of the warm cream mixture into the egg yolks, whisking constantly.
  5. Add the egg yolk mixture back into the saucepan with the remaining cream mixture. Stir in the scraped vanilla bean seeds. Cook over low heat for about 5 minutes until slightly thickened. Strain the mixture through a fine mesh strainer.
  6. Evenly distribute the custard into ramekins, filling them about three-quarters full.
  7. Place the filled ramekins in a baking dish and fill the dish with hot water until halfway up the sides of the ramekins.
  8. Bake for 25-30 minutes, until edges are set but the center jiggles slightly.
  9. Remove from the water bath and let cool at room temperature, then refrigerate for at least 4 hours or overnight.

Notes

  • Use fresh ingredients for the best flavor.
  • Don't skip the straining step for a smooth texture.
  • Top with fresh berries or whipped cream for added flair.
  • Can be made up to three days in advance.