Vanilla Bean Pots de Crème with Fresh Stone Fruits, Honey
Biltmore Estate Riesling
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In honor of North Carolina Wine Month, Estate Executive Chef Damien Cavicchi created this traditional North Carolina recipe – delicious in September or any time of year.
Preparation Time: 1 hour 30 minutes + refrigerate overnight
- 2 1/2 cups heavy cream
- 1/2 cup whole milk
- 3/4 cup sour cream
- 6 tablespoons sugar
- 11 large egg yolks
- 2 whole vanilla beans
- 1 teaspoon salt
- 2 cups sliced ripe peaches or plums or nectarines
- 4 tablespoons honey
- Juice of one lemon
Preheat oven to 325 degrees. Beat yolks and sugar in a bowl using a wire whisk or electric beaters until pale, about 2-3 minutes. Split vanilla pods lengthways and using the back of a knife, scrape beans into small bowl and reserve. Combine scraped vanilla pods with cream in a small saucepan and bring to a simmer. Discard pods and slowly add cream to yolk mixture. Add milk and sour cream. Push through a fine-mesh strainer, and then mix in vanilla beans. Divide mixture among eight 6-oz. ramekins, and place in roasting pan. Fill pan with hot water until it comes halfway up the ramekins. Bake 50-60 minutes or until center is set. Cover and refrigerate overnight.
Combine stone fruit, honey, and lemon juice, and serve over the pots de créme.