Cooking in the Florida Heat

Cooking in the Florida Heat
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Wednesday, December 7, 2011

Vanilla Velvet, A Pot de Crème ™

Of all the flavors in the world, the scent of vanilla brings hearth and home to me immediately. My earliest memories are of warm sweet food my Grandmother would bake for me from vanilla crepes to homemade blueberry pie. It’s such a versatile flavor. It can be used in everything, sweet and savory alike. It’s the prominent scent in my favorite perfume. The fruit of an orchid plant, vanilla is the second most expensive spice to make because growing vanilla seed pods is labor-intensive. So, the next time you pull your bottle of vanilla from your cupboard, pay respect to it by creating a wonderful and aromatic memory to share with those you love.
A Pot de Crème is very rich and thick. This dessert is delicious and elegant, perfect for your Holiday gathering. Enjoy.

Every now and then a recipe is created that is sublime. For me, this is it. I love vanilla. Not the fake imitation kind, but a pure, heady, deliciously scented vanilla. If vanilla is one of your favorite flavors, then you'll want to make this yourself. Did I mention it's incredibly easy?
1 ½ Cups Heavy Whipping Cream
5 Egg Yolks
1/2 Cup Organic Sugar
1 Tablespoon Honey
1 Tablespoon Pure Vanilla Bean Paste *
Dash of Salt
Heat oven to 325° F.
In a heavy sauce pan scald heavy cream, whisking constantly.  Remove from heat.
Beat the egg yolks with sugar, honey, vanilla bean paste and salt until mixed but not thick. Add a 1/2 cup of scalded cream to the egg mixture whisking non-stop until blended together. Then add the egg mixture to the scalded cream whisking non-stop until incorporated.

Put your 6 little oven proof pots (either pot de crème or ramekin) in a baking dish and add 1 inch hot water to the baking dish. Divide the cream mixture between the pots and bake at 325° F for 25 minutes or so if using lids. I know it’s done when I can gently shake it and it barely wiggles. Remove from oven and let sit on counter for 10 minutes. Chill in the refrigerator but remove 20 minutes before serving. Serves 6
*You can substitute 1 Tablespoon Pure Vanilla Extract for the Pure Vanilla Bean Paste.


  1. Wow! Melts in your mouth. Thank you for sharing this - will definately share with others.

  2. Omg! This looks so yummy too! I am supposed to be on a diet, but I will just have to try this!

  3. Found you on Southern Product Queen's linky party and am so glad I did! I own a vanilla company and am DEFINITELY going to try this!! I'm pinning it on my Pinterest board! Thanks for sharing!!


Feel free to let me know what you think about this recipe.