Vanilla Bean Pots de Crème with Fresh Stone Fruits, Honey

Vanilla Bean Pots de Cr{eb}me with Fresh Stone Fruits, Honey

Winemaker's Suggestion

Biltmore Estate Riesling

Looking for the perfect Biltmore wine to pair with this dish? We have just the selection for a truly tasty meal.

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In honor of North Carolina Wine Month, our estate chefs created this traditional North Carolina recipe – delicious in September or any time of year.

Serves 8

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

Preparation Instructions

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.