M.I. Scarrott, Christian Author
Pot de Crème

Vanilla Pot de Crème


  • 4 egg yolks
  • 3 whole eggs
  • 5 ounces sugar
  • 1 quarts half-and-half
  • 1/2 vanilla bean, split or ½ teaspoon pure vanilla extract
  • Whipped cream, optional

Whisk yolks, whole eggs and sugar just until combined.  In a pot heat half-and-half with vanilla bean (split with the seeds scraped into the half-and-half — see note below**) to scalding point.  Temper half-and half mixture into egg mixture then strain to remove any solids.  If using vanilla extract rather than vanilla bean, add after straining.


Pour into pot de crème cups, filling to just below the top.  Put lids on pot de crème cups and bake in a hot water bath at 350 degrees Fahrenheit for 30 minutes or until custard is set.  Let cool to room temperature and then refrigerate until chilled thoroughly.


Finish pot de crème with a dollop of whipped cream.


Chocolate Pot de Crème


Add 3 ounces chopped unsweetened chocolate and 3 ounces chopped sweetened dark chocolate to hot half-and-half mixture until melted before stirring into egg mixture.


**For those that have not worked with vanilla beans before, split the bean lengthwise with a sharp knife to expose the interior seeds.  To get the most out of your vanilla bean (they are not inexpensive and you want to get your money's worth) scrap both sides of the split bean to remove as many seeds as possible into the liquid, then place the scraped seeds and bean into your liquid.