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Pots de Crème Sous Vide?

Ken_Struys_55680

Has anyone done this? Any advice/recipes?

I'm hosting a dinner party this weekend. I've never made Pots de Crème and I'm slightly concerned about curdling the eggs, I removed this concern for Crème brûlée with my sous vide.

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Nicholas_Gavin_68199

Don't worry Ken I have just done a lot of work with this recently, I got your back.

Pots de créme

625 g Heavy cream

250 g Egg yolk

5 g salt

125 g sugar

I prefer to cook my pots de créme in wide mouth half pint mason jars, that way I can submerge them into the bath. If you prefer to use another vessel simply cook them how you do your crème brûlée.

- Heat water bath to 80 °C

- Combine yolks, sugar and salt in a medium sized bowl until smooth.

- Heat cream until it reaches about 70 °C and temper into the yolks.

- Strain.

- Remove foam by skimming or allowing your batter to rest for 20 - 30 minutes.

- Cast into jars.

- Close the seal on the jar finger tip tight, until it feels gently snug. This is to allow the excess air in the jar to escape under pressure when submerged in water, preventing it from cracking.

- Cook for 60 minutes. Open one and it should be set but giggling. Place in ice water until cool. They will last for up to one week in the refrigerator.

- Serve as desired but I like to place maldon salt and smoked maple syrup on mine with orange zest.

Hope this helps you out and hope to see pictures of yours!

SteveM_20803

So if one wanted to make a chocolate version - do you think 100g of bittersweet chocolate would work in this recipe?

Nicholas_Gavin_68199

Oh Steve, you RASCAL you! ; )

Nicholas_Gavin_68199

I think so, I would mix the bittersweet chocolate into the heated cream until incorporated and reduce the sugar to 90 g.

SteveM_20803

Ok, if you say so. Did I miss something?

theTuesdaychef_149637

Yes, very easy. I've been making chocolate pot de crème in my sous vide every other day because it take so little time and everything is in one place. Add the small bits of chocolate when you have heated up the crème and keep stirring until all the chocolate is melted. Strain. Then put in dessert glass and submerge in water. Cover them with one big foil to prevent water getting into the batter. Bake for about 15min with 82C. Remove to cool then place in fridge. And if you like to add other flavor like orange, tangerines, lemon, etc...put it in the crème during the heating...most important keep stirring...