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No Bake Vanilla Bean Pots de Creme with fresh Cherry Sauce in French Metro cups

{No Bake} Vanilla Bean Pots de Creme with Fresh Cherry Sauce

This no bake version of the French classic dessert Pots de Creme (or 'pots of cream') is light and creamy. Though traditionally made chocolate in flavor, this vanilla bean version is a perfect match with seasonal, fresh cherries made into a luscious sauce. Of course if cherries are not available, frozen cherries thawed may be substituted.
Course Dessert
Cuisine French
Keyword fresh cherry sauce, no bake vanilla custard, pots de creme
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 3 hours 25 minutes
Servings 4 -1/2 cup servings
Calories 444kcal
Author Toni Dash


Ingredients for the Vanilla Bean Pots de Crème:

  • 1 cup Half and Half
  • 1 cup Heavy Whipping Cream
  • 1 Vanilla Bean , split lengthwise
  • 3 tablespoons granulated Sugar
  • 1/8 teaspoon Kosher Salt
  • 6 Egg Yolks , whisked

Ingredients for Fresh Cherry Sauce:

  • 1 cup fresh Cherries , pitted and quartered
  • 1 tablespoon granulated Sugar
  • 2 + 1 tablespoons of Water
  • 1 teaspoon Cornstarch
  • 2-3 teaspoons Lime Juice , freshly squeezed


Instructions for Vanilla Bean Pots de Crème:

  • Place the whisked egg yolks in a medium, heat proof bowl. Set aside.
  • In a medium saucepan over Medium-Low heat, combine the half and half, cream vanilla bean, sugar and salt. Heat mixture, stirring often, until almost coming to a simmer.
  • Slowly pour the cream mixture into the bowl with the egg yolks, whisking constantly to combine.
  • Return mixture to the saucepan over low heat, stirring constantly, until it thickens and coats the stirring spoon (about 10 minutes). Turn off the heat.
  • Remove the vanilla bean and scrape the inside into the custard; whisk or stir to fully combine. Return the outer bean to the custard as well and allow to sit for 10 minutes.
  • Remove the vanilla bean and pour the custard into the serving cups desired. Chill until fully solid (2-3 hours). Best served chilled.

Instructions for Fresh Cherry Sauce:

  • In a small bowl combine the cornstarch and 1 tablespoon of the water. Whisk to combine.
  • In a small saucepan over Medium-Low heat, combine the cherries, 2 tablespoons of the water and the sugar. Stir until combined and sugar dissolves; about 2-3 minutes.
  • Pour the cornstarch mixture into the cherry mixture; stir to combine. Place back onto low heat, stirring often, until t he mixture thickens (usually a few minutes due to the small size of the recipe).
  • Remove from heat and add the fresh lime juice. Stir to fully combine. Allow to cool to room temperature before serving.
  • Add a dollop of cherry sauce to the top of the Pots de Crème and serve.


Calories: 444kcal | Carbohydrates: 23g | Protein: 7g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 396mg | Sodium: 133mg | Potassium: 229mg | Fiber: 0g | Sugar: 16g | Vitamin A: 1500IU | Vitamin C: 4mg | Calcium: 142mg | Iron: 0.9mg