Vanilla-Scented Pots De Creme With Raspberries – a delicious recipe with milk, heavy cream, eggs, egg yolks, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 350F Heat the milk and cream together in a saucepan and keep warm.
2
Combine the whole eggs, egg yolks, sugar, and vanilla in a bowl and whisk until fluffy and pale yellow.
3
Add the warm milk-cream mixture and whisk until well blended.
4
Pour the custard into six 4-oz.
5
porcelain ramekins.
6
Place the ramekins in a heavy baking dish, fill the dish with enough boiling water to reach halfway up the sides of the ramekins, and bake for 15 minutes or until the tip of a knife comes out clean.
7
Do not overcook; the centers should remain slightly soft.
8
Remove from the oven and from the water bath and let cool.
9
Refrigerate for 2 to 4 hours before serving.
10
Top with fresh raspberries or other spring berries, and serve lightly chilled.
342
kcal
Calories
22
g
Fat
21
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: ¾ cup whole milk, ½ cup heavy cream, 2 extra large eggs, 2 extra-large egg yolks, and more.
Yes, Vanilla-Scented Pots De Creme With Raspberries falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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