Name: Honey Vanilla Pots de Crème
Prep time: 10 min
Cook time: 50 min
Total time: 3 h
Cuisine: French
Ingredients: ¾ cup heavy cream; ½ cup whole milk; ¼ cup mild-flavored honey; 1 pinch fine sea salt; 3 large egg yolks; ½ vanilla bean, seeds scraped (or ½ tsp vanilla paste or 1 tsp vanilla extract)

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This honey vanilla pots de crème is a refined yet comforting dessert with a luxuriously silky texture and delicate floral sweetness. Gently baked in a water bath, this classic French-style custard highlights the natural flavor of honey paired with aromatic vanilla for an elegant finish that feels special without being complicated.

Why You’ll Love This Recipe

This recipe delivers a rich, creamy custard with minimal effort and simple ingredients. The honey provides both sweetness and character, creating a depth of flavor that granulated sugar cannot achieve. Baking the custards gently ensures a smooth, melt-in-your-mouth texture every time. It’s an ideal make-ahead dessert for entertaining, dinner parties, or whenever you want a sophisticated treat in a perfectly portioned serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ cup heavy cream
½ cup whole milk
¼ cup mild-flavored honey
1 pinch fine sea salt
3 large egg yolks
½ vanilla bean, seeds scraped (or ½ teaspoon vanilla paste or 1 teaspoon vanilla extract)

Directions

Preheat the oven to 300°F. Place a damp paper towel or clean kitchen cloth in the bottom of a large baking dish to prevent the ramekins from sliding. Arrange 4 to 5 oven-safe ramekins inside the dish, leaving space between them.

In a saucepan, combine the heavy cream, whole milk, honey, and salt. Heat over medium-low heat, stirring gently, until the honey is fully dissolved and the mixture begins to steam. Do not let it boil.

In a separate bowl, whisk the egg yolks vigorously for about 30 seconds until slightly lightened in color. Slowly add the warm cream mixture to the yolks, about ¼ cup at a time, whisking constantly to prevent curdling. Continue until about half the cream has been incorporated, then whisk in the remaining cream along with the vanilla seeds or vanilla substitute.

Divide the custard evenly among the prepared ramekins. Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up their sides.

Bake for 40 to 50 minutes, depending on the size and depth of the ramekins, until the edges are set but the centers still jiggle slightly. Remove the pan from the oven and let the custards cool completely at room temperature. Cover lightly and refrigerate for 2 to 3 hours, or until fully set. Serve chilled or slightly tempered.

Servings and timing

This recipe makes 4 to 5 individual servings, depending on ramekin size.

Preparation time: 10 minutes
Cooking time: 40 to 50 minutes
Chilling time: 2 to 3 hours
Total time: approximately 3 hours

Variations

You can replace the honey with pure maple syrup for a warmer, caramel-like flavor. For a citrus note, add a small strip of orange zest to the cream while heating, then remove before combining with the eggs. If you prefer a brûléed topping, bake the custard in shallower ramekins and sprinkle with sugar before caramelizing just before serving.

Storage/Reheating

Store the pots de crème covered in the refrigerator for up to 3 days. This dessert is best enjoyed cold or slightly tempered at room temperature. Reheating is not recommended, as it can compromise the smooth texture of the custard.

FAQs

What is pots de crème?

Pots de crème is a traditional French custard dessert made with cream, eggs, and sugar, baked gently until silky and smooth.

How is pots de crème different from crème brûlée?

Pots de crème is typically creamier and looser in texture and does not require a caramelized sugar topping.

Can I use vanilla extract instead of vanilla bean?

Yes, vanilla extract or vanilla paste works well and still provides excellent flavor.

What type of honey is best for this recipe?

A mild, light-colored honey works best so the flavor remains balanced and not overpowering.

Why is a water bath necessary?

The water bath ensures gentle, even heat, preventing the custard from curdling or becoming rubbery.

How do I know when the custard is done?

The edges should be set while the center remains slightly jiggly when gently shaken.

Can I make this recipe ahead of time?

Yes, it’s an excellent make-ahead dessert and can be prepared up to two days in advance.

Can I freeze pots de crème?

Freezing is not recommended, as it negatively affects the custard’s texture.

What size ramekins should I use?

Ramekins between 3.5 and 4 ounces work best for this recipe.

Can I serve this dessert warm?

It can be served at room temperature, but it is best enjoyed chilled for optimal texture.

Conclusion

Honey vanilla pots de crème is a timeless dessert that balances elegance with simplicity. With its smooth texture, gentle sweetness, and aromatic vanilla notes, it’s a perfect choice for both casual indulgence and special occasions. Once you master this recipe, it’s sure to become a favorite in your dessert collection.