Vanilla Pots de Creme

Vanilla Pots de Creme
This creamy vanilla pudding requires just five ingredients to prepare. Garnish this dessert with raspberries to add a colorful, fruity touch.
Makes 6
Prep 5 m
Cook 5 m
Bake 45 m
Chill 180 m



  1. 1 of 6 Heat oven to 350 degree F. Line the bottom of a 13 x 9 x 2-inch baking pan with paper towels.
  2. 2 of 6 Split vanilla bean in half. Scrape out seeds, then add seeds and bean to a small, heavy saucepan. Whisk in milk. In a medium-size bowl, whisk together egg yolks and sugar until well blended. Heat the milk gently in a small saucepan just until it reaches simmering. Remove the saucepan from the heat.
  3. 3 of 6 Whisk about 1 cup of the hot milk into yolk mixture; then whisk the yolk mixture into the hot milk in the saucepan. Pour mixture through a fine-mesh sieve into a 4-cup glass measuring cup to remove any cooked pieces of egg.
  4. 4 of 6 Put six 6-ounce ramekins or custard cups in paper- towel-lined pan. Divide mixture equally among the ramekins.
  5. 5 of 6 Place baking pan with ramekins on middle rack in oven. Carefully pour hot water into baking pan until it reaches halfway up the sides of ramekins.
  6. 6 of 6 Bake pots de creme in water bath in a 350 degree F oven for 45 minutes or until centers are just set. Remove baking pan from oven; carefully remove ramekins from water bath to cooling racks. Refrigerate until thoroughly chilled, 3 hours or overnight. Garnish with raspberries.
Nutrition Information for Vanilla Pots de Creme
Servings Per Recipe: 6
Per Serving: 0 g fiber, 176 kcal cal., 5 g pro., 21 g carb., 8 g Fat, total, 47 mg sodium, 224 mg chol., 3 g sat. fat