Creamsicle Inspired Pot de Crème
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
A #BakeTogether entry for Abby Dodge's Very Vanilla Pot de Creme theme. A classic combination of vanilla and orange in a ramakin.
Ingredients for Vanilla Custard
  • 1 vanilla bean split
  • 1 ¾ cup half & half
  • 5 large egg yolks
  • ¼ cup granulated sugar
  • ⅛ teaspoon sea salt
Ingredients for Orange Layer
  • 2 cups fresh squeezed Cara Cara Orange and Satsuma Mandarin juices
  • Zest of 1 Orange
  • ¼ teaspoon vanilla
  • 1 drop almond extract
  • 1 tablespoon honey
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  1. Split vanilla bean in half and scrape seeds into microwavable measuring cup. Add the whole bean and the half and half, microwave on high for 3 minutes. Cover with plastic wrap and steep for at least 30 minutes. Meanwhile separate your egg yolks from whites.
  2. Juice your citrus fruit so that you have 2 cups. Strain pulp using a fine mesh seive.
  3. Arrange your ramekins or ovenproof containers in a deep baking dish so you can pour hot water bath halfway up the containers during the baking process. (I used Weck canning jars because I so love the shape and wanted to see the layers of vanilla and orange to stand out visually.)
  1. Preheat oven to 325 degrees.
  2. In a double boiler (water not touching top pot and only simmering not boiling, medium heat) whisk the egg yolks with the sugar and salt until lightly colored and all ingredients well incorporated.
  3. Slowly pour in half and half mixture (including bean pieces and seeds) continuing to whisk and result is well blended.
  4. Continue cooking for 4-5 minutes stirring constantly until the mixture thickens and well coats the back of your spoon. This should not be runny.
  5. Remove from heat and strain through fine mesh sieve to remove any egg curdles and the vanilla bean. Slide the vanilla bean between your fingers to retain any remaining custard. This is the good stuff!
Orange Layers
  1. Pour the citrus juices, honey, and sugar in a small saucepan and cook over medium heat until nearly reduced by half. Add cornstarch and cook until it is thickened, but still pourable. It will continue to thicken as it cools. Add the extracts and taste to make sure it suits your sweet-o-meter. Add more to taste.
  2. Mix ½ cup of orange mixture with ½ cup of custard, stir until thoroughly blended. Save the rest of the orange mixture for the bottom and top layers of the finished dessert.
  3. Layer your three puddings like a creamsicle. Pour the pure orange sauce in the bottom of your container, then the orange/vanilla mixture, vanilla custard and finish with the orange sauce on top. Tip: if the orange sauce gets too thick while cooling, add a bit of juice or water to thin. I learned this by the time I was finishing the top layer. If the consistency of the orange sauce is too thick it will be heavy and sink into the vanilla custard.
  4. Add hot water to the baking dish so it comes halfway up your custard pots. Cover loosely with foil and bake for 35 - 45 minutes. Mine only took 35 but your oven may vary. The custard should be “jiggly” and will continue to set as it cools. Overcooking will cause the custard to become rubbery.
  5. Remove from oven, cool on baking rack and then cover with plastic and chill at least 4 hours before serving. Abby says you can do this ahead for up to 2 days. I couldn’t wait that long.
Next time I think I will add the final orange layer after the custard has cooked and cooled to room temperature before chilling.
Recipe by What about the food? at