National Pot de Creme Day

Vanilla Bean Pot de Creme garnished with fresh figs and cherries.

As it turns out, today is National Pot de Creme Day. I’m not sure who decides these sorts of things but who am I to argue. Pots de Creme are super easy custards that are a versatile dessert to have in your repertoire. I love their simplicity and that they don’t have a lot of ingredients. So here is my take on Pot de Creme.

Vanilla Bean Pot de Creme

  • 4 egg yolks
  • ½ cup sugar
  • pinch of salt
  • 1 cup evaporated milk
  • 1 cup heavy whipping cream
  • 1 tsp vanilla paste

Over medium low heat, bring the evaporated milk and heavy cream to a boil in a heavy bottomed pot, While the milk is heating up, whisk egg yolks, sugar, salt and vanilla paste together in a large bowl and set aside. Once the cream and evaporated has come to a boil, remove from heat. Slowly add the warm cream to the egg sugar mixture a ladleful at a time while continuously whisking to temper the egg mixture. Once all the cream has been added to the cream, set the mixture aside for 10 minutes. Skim and discard any foam from that settles on the top. Even distribute the mixture into 4 ramekins and bake in a water bath at 325F for 50 minutes or until set.  Chill for at least 4 hours before serving. Garnish with fresh fruit and whipped cream or whipped cream and a dusting of cocoa powder.

Vanilla Bean Pot de Creme with a dusting of cocoa powder.

Give this a try and let me know what you think