Go to the Recipe: Roasted Carrot Pot de Crème, With Brothers & Co.
I've seen comments about folks worried about breakage of the jars when immersed in the hot water. Since there is a relatively long cooking time anyway for the jarred custards (cheesecake, carrot, chocolate, etc.), I've found it easier to simply stack the jars in the container used for sous vide prior to adding the hot tap water. I bring the whole thing up to the prescribed cook temperature then start timing. I've had outstanding results.
Likewise!
Amazing, but can I cook this by some other method? I have no desire to cook this via the sous vide method. Thank you!
Wow chef steps deletes comments they don't like from people that support their website by paying for premium ?
Didn't think I said anything that bad ....
I would think you could use any normal non sous vide recipe for pot de creme and I would bet it would turn out splendid..
I am still not sure of using all the delicious calories in pot de creme to use up a few leftover roasted carrots !
I adopt the ratio in this recipe, but the liquid mixture turn out too thick and air bubble even can't escape. Thus, I think I need to cut roasted carrots quantity far less than 56% of heavy cream. Maybe 30% of heavy cream?
I've just made mine in a water bath in the oven and they're fine. I made the puree with beets and carrots and turned with a lovely raspberry color.
Are you recommending eating these cold?
Great idea I’ve had lots of cracking with the normal technique
IM considering using butternut squash and topping it
differently for a dessert...
I used this recipe as a base but changed up the spaces and made cakeless carrot cake. I did this for Thanksgiving and it was a huge success. I made my own cream cheese icing to put on top and garnished with toasted walnuts, shredded carrots and raisins. Give it a try!
Is there a substitute for the heavy cream? I’d like to do a lower calorie version
This was an interesting dish, although probably my least favorite CS "in-a-jar" dish I've made so far.
I served it warm, with hickory-smoked bacon bits, raw diced Bartlett pear, thyme, home-made breadcrumbs, as a savory side with sous vide ribeye and roasted dukkah-spiced asparagus. After letting the jars cool, I re-thermed before serving in a 145°F bath for 15 min.
A NOTE ON AVOIDING CRACKED JARS:
I have NOT had a single 4 or 8 oz Ball jar crack or leak during any of the many ChefSteps "in-a-jar" dishes that I've made. The changes I made to the CS's recommendations that may account for this are as follows:
• I heat the water bath to 110F before putting in the sealed jars, and then turn up Joule to the final temp. I also shorten the total cooking time by 5 minutes (start timing when final temperature is reached) to account for the extra time spent heating up to final temperature. The cooking time for these recipes is typically somewhat flexible anyway.
• I tighten the jars significantly more than what is achieved by the "finger tip" method recommended by ChefSteps that appears in some of their videos. I don't really crank them down super tight, but they are tight.
My assumption is that there is insufficient pressure created by this temperature to crack the jars due to increased pressure, and that most of the problems people have reported are due to (or exacerbated by) an initial temperature shock caused by putting the jars into a water bath already heated up to the final temperature. I will note that I am using Ball jars/lids purchased within the past 2 years, which may be stronger than very old jars. I wash them in the dishwasher, and reuse the lids/tops.
Additional notes about the recipe:
1) I prepared roasted carrots as in this CS recipe (but without salt or lemon juice), but be aware that you will loose >50% of the starting weight, so make sure to start with enough carrots:
https://www.chefsteps.com/activities/caramelized-carrots
2) I included an equal amount of salt and sugar
3) As noted by another commentator, the batter was really thick coming out of the Vitamix, but that didn't prevent me from slowly pouring it into the egg yolks while whisking. I think the picture in the recipe makes the batter look thinner than it actually is
4) I did 8 oz jars, and didn't find the dish too rich for that size serving
5) While tasty, I think this would make a better cold savory dessert (with more sugar and different toppings) and might try that next time
I reheated to 145°F, but I think you could serve warm, room temperature or cold.
Mine was thick too, but that didn't prevent my slowly pouring the batter into the yolks while whisking. I think the picture in the recipe only makes it look like it should be thinner. So I recommend not modifying the recipe.
why aren’t my pot de crème’s setting?
Made into a dessert by adding 120g sugar to 1X recipe (not too sweet), plus 3/4 tsp ground ginger, microplaned nutmet, and topped with crème fraîche whipped with lemon juice/zest.
A slight bit grainy, so I think I should have Vitamixed it longer (was a bit worried that all the cream would whip) or strained it like CS recommended.
What if i am baking it in the oven?
