Prepare to embark on a luxurious dessert journey that will transform your kitchen into a Parisian patisserie! This Olive Oil and Vanilla Pots de Creme is not just a dessert—it's a silky, decadent experience that will make your taste buds dance with pure delight. Imagine a creamy, smooth custard that perfectly balances the richness of extra virgin olive oil with the intoxicating essence of vanilla, creating a dessert so elegant it could make a French chef weep with joy.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup extra virgin olive oil
- 1/2 cup sugar
- 1 vanilla bean, split and scraped
- 4 large egg yolks
- Pinch of salt
Instructions
- Prepare your mise en place by gathering all ingredients and equipment. You'll need a medium saucepan, whisk, fine-mesh strainer, 4 ramekins, and a large baking dish for a water bath.
- Split the vanilla bean lengthwise using a sharp knife and scrape out the seeds, reserving both the seeds and pod.
- In a medium saucepan, combine heavy cream, vanilla bean seeds, vanilla pod, sugar, and salt. Heat over medium heat, whisking gently to dissolve sugar, until the mixture just begins to simmer. Remove from heat and let steep for 10 minutes to infuse vanilla flavor.
- In a separate large bowl, whisk egg yolks until smooth and pale. Slowly stream in the warm cream mixture, whisking constantly to temper the eggs and prevent curdling.
- Strain the mixture through a fine-mesh sieve to remove vanilla pod and ensure a smooth texture. Gradually whisk in the extra virgin olive oil until fully incorporated.
- Preheat oven to 325°F (165°C). Arrange ramekins in a large, deep baking dish.
- Divide the custard evenly among the ramekins. Fill the baking dish with hot water, reaching halfway up the sides of the ramekins to create a water bath.
- Carefully transfer the baking dish to the preheated oven and bake for 25-30 minutes. The custards should be set but still slightly jiggly in the center.
- Remove ramekins from water bath and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set and chill.
- Before serving, let pots de creme sit at room temperature for 10 minutes. Optionally, garnish with a light drizzle of olive oil or fresh berries.
Tips
- Quality Matters: Use the best extra virgin olive oil and real vanilla bean you can find. The quality of these ingredients will dramatically elevate your dessert.
- Tempering is Key: When adding hot cream to egg yolks, pour slowly and whisk constantly to prevent scrambling the eggs. This technique ensures a smooth, silky custard.
- Water Bath Wisdom: The water bath (bain-marie) is crucial for even, gentle cooking. Use hot water and be careful not to splash when placing in the oven.
- Doneness Test: The perfect pots de creme should have a slight jiggle in the center when gently shaken—like a delicate custard dance.
- Chilling is Essential: Allow ample refrigeration time (at least 2 hours) to let the dessert set properly and develop its full flavor profile.
- Serving Suggestion: Let the dessert sit at room temperature for 10 minutes before serving to soften slightly and enhance the flavor complexity.
Nutrition Facts
Calories: 595kcal
Carbohydrates: 29g
Protein: 7g
Fat: 53g
Saturated Fat: g
Cholesterol: 180mg
