Caramel Pot de Crème

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This is the crème de la crème, so to speak. We get more requests for it than for any other dessert in our everchanging repertoire. Pastry chef Jennifer Millar has created a hard-core group of caramel addicts and made a few converts from chocolate pot de crème along the way.


  • 2 cups heavy cream
  • 2 cups milk
  • 1 vanilla bean<


Preheat the oven to 300°F. Pour the cream and milk into a medium saucepan. Cut the vanilla bean open, scrape the seeds into the cream, and add the bean too. Heat to barely simmering and keep warm.

Caramelize the sugar in a heavy saucepan (see