Description
Honey Vanilla Pots de Crème is a silky, French-style custard made with cream, honey, and vanilla, gently baked in a water bath for a luxuriously smooth texture. This refined yet easy dessert highlights the floral sweetness of honey and is perfect for entertaining or an elegant treat.
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)
Instructions
- Preheat oven to 300°F (150°C). Place a damp towel in the bottom of a baking dish and arrange 4–5 ramekins inside.
- In a saucepan, combine cream, milk, honey, and salt. Heat over medium-low, stirring until honey dissolves and mixture is steaming. Do not boil.
- In a bowl, whisk egg yolks for 30 seconds. Gradually add warm cream mixture, whisking constantly to avoid curdling.
- Whisk in vanilla seeds, paste, or extract.
- Divide custard evenly among ramekins. Pour hot water into the baking dish to reach halfway up sides of ramekins.
- Bake for 40–50 minutes, until edges are set and centers are slightly jiggly.
- Remove from oven and cool completely. Cover and refrigerate 2–3 hours until fully set. Serve chilled or at room temperature.
Notes
- Use mild honey to avoid overpowering the vanilla.
- Vanilla paste or extract can replace the vanilla bean.
- Add citrus zest to the cream for variation.
- Do not skip the water bath—it’s essential for a silky texture.
- Best served chilled and enjoyed within 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin (of 5)
- Calories: 210
- Sugar: 16g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 140mg
