Pot de Crème… this is the lowly custard’s, uptown cousin. A melt in your mouth, flavour and texture winner. We avoid the problems that crop up when cooking these in the traditional manner – which is over cooking. Over cooked pot de crème will have a grainy texture, that completely ruins the desert… but using a sous vide water oven prevents this common mistake. The second thing to watch out for are air bubbles. You need to whisk, but don’t be overly vigorous; and make sure that you allow for the resting time to dissipate any trapped air.
Hang on to your hat!
½ vanilla bean
600 mL whipping (35%) cream
16 egg yolk
135 mL granulated Sugar
Maple syrup for drizzle
YIELD 6 servings (1L)
Split vanilla pod and scrape out seeds. Heat cream, vanilla seeds and pod over medium heat to 158 °F / 70 °C.
Whisk yolks, and sugar until smooth.
Slowly pour cream into the egg mixture ‘tempering’ the eggs. Strain the mixture to remove any ‘cooked’ egg, and vanilla pod. Allow to rest at room temp 20 minutes, so that any bubbles in the mixture can rise to the top.
Heat sous vide water bath to 175 °F / 80 °C.
Skim away any remaining bubbles.
Divide the mixture between 6 sealable (Mason) jars.
Place jars into the sous vide bath and cook for one hour. Remove the jars and place in an ice bath to chill.
Serve with a drizzle of maple syrup at the table.