Vanilla Pot De Crème Recipe

Prepare custard base

Preheat oven to 300°F (150°C). In a medium saucepan, combine whole milk and heavy cream. Split the vanilla bean lengthwise, scrape seeds into the milk and add the pod (or add vanilla extract later). Heat mixture over medium until it is steaming and just beginning to simmer; do not boil. Remove from heat, cover, and let steep 15 minutes (if using a bean).

Mix eggs and sugar

While milk steeps, whisk the large egg yolks with 1 1/2 tablespoons granulated sugar and a pinch of salt in a medium bowl until pale and slightly thickened.

Temper and strain

Remove vanilla pod from milk. Gradually whisk about 1/3 of the hot milk into the yolk mixture to temper, then slowly whisk in the remaining milk until fully combined. Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any solids and ensure a silky texture.

Bake in water bath

Place four 4-oz ramekins (or similar small jars) in a baking dish. Divide the custard evenly among the ramekins. Pour hot water into the baking dish to come halfway up the sides of the ramekins to create a bain-marie. Cover the ramekins loosely with foil and bake at 300°F (150°C) for 30–35 minutes, or until the centers are set but still slightly wobbly. Remove ramekins from water bath and cool to room temperature, then refrigerate at least 2 hours (preferably overnight) to fully set.

Segment orange

Using a sharp knife, peel and segment the Cara Cara orange over a bowl to catch juices. Reserve 1 tablespoon of the juices and 4–6 segments for assembly.

Make orange gel

Place 1 tsp cold water in a small bowl and sprinkle 1/2 tsp gelatin over it to bloom for 2–3 minutes. Warm the reserved 1 tablespoon orange juice with 1 tsp granulated sugar in a small saucepan until the sugar dissolves and it is warm (do not boil). Stir in the bloomed gelatin until fully dissolved. Let the mixture cool to near room temperature (it will begin to thicken slightly). To create a thin gel for topping, refrigerate briefly until spoonable but not fully set (about 10–15 minutes).

Prepare batter

Preheat oven to 350°F (175°C). Line a baking sheet with a Silpat or parchment paper. In a small bowl combine melted butter, dark brown sugar, vanilla extract, and whisk until smooth. Whisk in the flour, cornstarch, and 1/4 tsp sea salt until you have a glossy, slightly runny batter (it should spread thin). If batter is too thick, add a teaspoon of milk.

Bake and shape tuiles

Drop about 1 tablespoon of batter onto the lined baking sheet and quickly spread it with the back of a spoon into a thin circle approximately 3 inches wide. Repeat, leaving space between discs. Bake for 6–8 minutes until edges are golden and centers shimmer. Work quickly: remove one sheet at a time. While warm and pliable (use a spatula), lift each tuile and drape over a rolling pin or bottle to shape into a curved tuile. Let cool completely; they will crisp as they cool. If they harden before shaping, return to the oven for 20–30 seconds to soften.

Spoon a small dollop (about 1/2 tsp) of the Cara Cara orange gel onto the chilled pot de crème surface or layer a few drops and spread lightly in the center.

Arrange 1–2 Cara Cara segments on top of each custard next to the gel.

Insert one brown sugar tuile into each pot de crème or rest it across the rim for presentation.

Garnish with a light sprinkling of microplane orange zest and a small mint leaf. Serve chilled.