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Homemade Honey Vanilla Pots de Crme photo

Honey Vanilla Pots de Crme

This Honey Vanilla Pots de Crme is SO LUSCIOUS! A rich custard infused with honey and vanilla for a truly indulgent dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Custard:
  • 1 cup heavy cream
  • ½ cup whole milk
  • ⅓ cup mild-flavored honey
  • a pinch fine sea salt
  • 3 large egg yolks
  • 1 unit vanilla bean scraped seeds
  • ½ teaspoon vanilla paste optional alternative
  • 1 teaspoon vanilla extract optional alternative

Equipment

  • Mixing bowl
  • Whisk
  • Small Saucepan
  • Fine-mesh sieve
  • Ramekins or small pots
  • Oven

Method
 

Directions:
  1. Step 1: Preheat the Oven - Begin by preheating your oven to 325°F (160°C).
  2. Step 2: Prepare the Cream Mixture - In a small saucepan, combine the heavy cream, whole milk, honey, and a pinch of fine sea salt. Heat until steaming.
  3. Step 3: Whisk the Egg Yolks - In a mixing bowl, whisk together the egg yolks until pale and slightly thickened.
  4. Step 4: Temper the Egg Yolks - Slowly pour half of the cream mixture into the egg yolks while whisking continuously.
  5. Step 5: Combine and Strain - Pour the egg yolk mixture back into the saucepan, add the vanilla seeds, and strain the mixture through a fine-mesh sieve.
  6. Step 6: Fill the Ramekins - Divide the custard into ramekins and place them in a baking dish filled with hot water.
  7. Step 7: Bake - Bake for about 30-35 minutes until the edges are set and the centers jiggle.
  8. Step 8: Cool and Chill - Let the ramekins cool, then refrigerate for at least 4 hours.

Notes

  • For a dairy-free version, use coconut cream and almond milk.
  • Maple syrup can replace honey for a different flavor.
  • Always strain the mixture for a smooth custard.