There’s five days until Christmas, and I haven’t posted a single Christmas recipe – and I still am not.
For those who don’t know – pots de creme is a French custard-like dessert, commonly flavored with chocolate as chocolate pots de creme. Personally, I think I’d prefer vanilla, as it carries a subtle, sweet, yet decadent flavor without being too rich.
No, I have nothing against Christmas recipes. In fact, I have a few dozen gingerbread recipes bookmarked, yet I haven’t had the chance to make any of them due to the masses of assignments and tests that the IB has thrown at me for the past few weeks. In a way, that load of work and stress reflects the load of stress that comes with Christmas planning for many people as they try to ice their sugar cookies and gingerbread men and cry over collapsing gingerbread houses. Thus, I’ve proposed a solution – vanilla pots de creme.
This recipe could save you loads of stress if you’re planning any sort of huge holiday party. You can easily make them a day or two ahead and keep them in the fridge. Then, when it’s dessert time, just throw on some berries and a sprig of mint and you’re good to go!
Plus, they’re quite easy to make, look hella impressive, and taste hella amazing.
Vanilla Pots De Creme
Makes 4-10, depending on size
- 300ml milk
- 300ml cream (I used light cream with 35% fat)
- 2 teaspoons vanilla extract or 1 vanilla bean
- 65g granulated sugar
- 5 egg yolks
- Toppings (fresh fruit, mint) (optional)
- In a medium saucepan, whisk together the milk, cream, and vanilla extract together over medium heat. If using the vanilla bean, cut it open and use a knife to transfer the seeds into the milk mixture, and then add in the whole bean in to soak as well
- Add in the sugar and bring to a boil over medium heat, whisking gently. When the sugar has completely dissolved, remove from heat and set aside with a lid on it.
- In a large mixing bowl, gently beat the egg yolks. Do not whip – You want to avoid getting air into any of the mixtures
- Remove the vanilla bean from the saucepan, and place the saucepan over low-medium heat Add in the egg yolks, stirring as your pour. Continue to heat the mixture, stirring constantly, until it boils
- Transfer the mixture into a bowl through a sieve and allow to cool before covering the bowl in plastic warp and refrigerating for 2 hours
- Preheat oven to 150 degrees Celsius of 300 degrees Fahrenheit
- Remove mixture from fridge and transfer into ramekins or cups of choice (I used glass ramekins and shot glasses). If there are any bubbles on the surface, use a spoon to remove them
- Bake them in a water bath* for 50 minutes. They should be rather thick, but will still tremble when shaken
- Remove from oven and transfer to fridge for at least 5 hours before adding toppings and serving. They’ll last in the fridge for up to 3 days
*There are many ways to make a water bath. You can fill a baking sheet with water and place the ramekins/cups into it, or you can fill a non-leakable baking tin with water and place them in that as well. Just make sure that none of the water gets into the actual mixture. Do not omit the water bath, as the pots de creme won’t cook properly