Name: Vanilla Bean Cream Pots with Summer Berries
Prep time: 2 h 15 min
Total time: 2 h 15 min
Yield: 3 servings
Ingredients: 1 cup heavy cream; 2 tbsp granulated sugar; 1 tsp vanilla extract; 1/2 tsp pure vanilla bean paste (optional, for extra flavor); 1 cup mixed fresh summer berries (strawberries, blueberries, raspberries, blackberries); 1 tsp lemon zest (for garnish)

Vanilla Bean Cream Pots with Summer Berries

Peter

This recipe transforms simple vanilla extract and heavy cream into luxurious, chilled Vanilla Bean Cream Pots—an unfussy French-inspired dessert perfect for a sunny California evening. The rich, silky cream base is infused with fragrant vanilla and topped with a medley of fresh summer berries for natural sweetness and a burst of color. Inspired by the one-bowl, rustic desserts of French countryside kitchens, this treat is quick to prepare, requires minimal equipment, and delivers maximum flavor. The addition of lemon zest brightens each bite, making it the ultimate warm-weather dessert to share.

Ingredients

Instructions

In a small saucepan, combine heavy cream and sugar. Heat over medium-low, stirring gently until the sugar fully dissolves and the cream is just starting to steam—do not boil.
Remove from heat. Stir in the vanilla extract and vanilla bean paste, if using.
Pour the mixture into 2-4 small ramekins or glasses. Let cool to room temperature, then cover and chill in the refrigerator for at least 2 hours, or until set and very cold.
Just before serving, toss the berries together in a bowl. Spoon them generously over the chilled vanilla cream pots.
Sprinkle with lemon zest for brightness. Serve immediately, enjoying the contrast between silky vanilla cream and juicy, tart berries.