Rich and Decadent Sous Vide Chocolate Pot De Creme
When you think of whipping up custard for dessert, your first thoughts may shift to how finicky and difficult those can be to pull off perfectly. Traditional cooking methods leave too much to chance. Overcook the custard and you have scrambled eggs. Undercook it? It’s a runny mess. Erika Turk has solved this problem and is bringing delicious dessert to the table AND making it easier than ever. She uses Anova to keep the temp constant and precise, ensuring the results are spectacular time after time. Check out the full guide to perfect sous vide chocolate pot de creme below.
Sous Vide Chocolate Pot De CremeWhat you’ll need:
- 2 bars (180 grams/6.3 oz) Green & Black’s Salted Caramel Dark Chocolate (or your choice of 70% cacao dark chocolate)
- 2 cups heavy whipping cream
- 7 egg yolks (from large eggs)
- 1/2 cup sugar
- 1/2 teaspoon salt