Imagine a crème brûlée that has chocolate added to it, and you will get to the idea of what a sous vide pots de crème tastes like. But amp that up a bit as this dessert is richer with a delightfully thick texture.
Head straight on to the Recipe For ♥ Sous Vide Pots De Crème ♥
A friend of ours has always suffered from mild sinusitis. At the start of the pandemic I had to keep reminding myself that he was probably not sick. And that his coughing was a result of his post nasal drip. We have a standing joke about this with me telling him nearly every week “you better not be sick”. He, his wife, their kids and another couple came to our house for lunch last month. There was no hugging, and we sat as far apart as possible, even though we were all at the same table. That was the Monday, and on the Tuesday he came to the office. He then went away on the Wednesday and said that he did not feel great. And by the Thursday he had a full blown fever. The following Monday he was home and was still not better, but decided to tough it out.
Today’s inspirational recipe from Lavender and Lime ♥ Sous Vide Pots De Crème ♥ #LavenderAndLime Click To Tweet
That is until his wife insisted he go and see the Doctor. So on the Thursday afternoon he caved in and called their physician. Who sent him straight for a Covid test. We were all surprised when it came back positive. Up to that point, other than the fever, he really felt OK. And after the results came back he was struck with exhaustion. And in the same breathe, we had seen him nearly every day prior to his going away, and every day since his return. Which leads to a lot of probabilities. One, being socially distanced really does work. Two, the vaccine was 100% effective and kept us from getting Covid. Or three, getting this dreaded disease really is the luck of the draw. No matter what, I am so grateful we did not get sick. Have you seen someone who has tested positive for Covid shortly afterwards?
Click on the links for conversions and notes.
Sous Vide Pots De Crème
- 4 x 125mls lidded jars
For the Pots De Crème
- 250 g cream
- 90 g dark chocolate, broken up
- 3 egg yolks
- 50 g fructose
- 2 g fine salt
For the Raspberry Sauce
- 85 g frozen raspberries
- 14 g fructose
- 2.5 mls lemon juice
For the Pots De Crème
- Heat your sous vide cooker to 83° Celsius
- Place the cream and chocolate into a sauce pan and heat over a medium temperature
- Stir occasionally until the chocolate melts then set aside to cool slightly
- Place the egg yolks, fructose and salt into a mixing bowl
- Whisk to combine then add the cream mixture
- Whisk until combined then divide the mixture between the jars
- Screw the lids on finger tight then carefully place the jars into the sous vide cooker making sure they don't topple over
- Cook for 1 hour then remove from the sous vide and leave to stand until cool
- Place into the fridge to set for at least 6 hours
For the Raspberry Sauce
- Place the raspberries, fructose and lemon juice into a small saucepan
- Heat over a medium temperature, stirring frequently, until thick
- Strain if you don't like the seeds and refrigerate until needed
- Top each pots de crème with some of the raspberry sauce and serve
Inspiration published on Lavender and Lime September 27:
- 2019: Brioche Rolls
- 2017: Mountain View Guest House
- 2015: Bitter Fruits
- 2013: Pastel De Tres Leches | Three Milk Cake
- 2012: ClemenGold, Lime And Ginger Marmalade
- 2011: Secret Santa
- 2010: Ristorante Imaestri, Sienna
10 thoughts on “Sous Vide Pots De Crème | Perfect Dessert”
I don’t have a sous vide cooker, I don’t think I have room for more appliances unfortunately, but this dessert looks so good. Tempted! Gosh Tandy, you must feel as if you’ve had a reprieve. Feeling for your friend, hope he’s ok.So tough. You take care x
Thankfully they are all OK!
Wow. I never would have thought! Incredible! I’ve only cooked meats and seafood!
I am having a lot of fun experimenting with desserts 🙂
Must be delicious — but that looks like a lot of work. However, not as much as stirring the mixture over low heat while it thickens, as I think the pre-sous-vide method required.
best… mae at maefood.blogspot.com
It certainly cuts out that stage, which is a lot of effort for just standing in front of a stove 🙂
I’m glad that you were able to stay healthy – all the odds were on your side. I’m glad your friend has seemed to recover nicely…
We were really lucky!
This is a great recipe, Tandy. I think that the covid vaccination protects you from contracting convid for a period after you have it. I know two people whose partners have had covid (not vaccinated) and they haven’t picked up the disease. I don’t know how long it lasts though.
It sounds very feasible but I think they are erring on the side of caution telling people they can still get Covid.