Sous Vide Salted Caramel Dark Chocolate Pot de Creme

sous vide pot de creme
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Sous Vide Salted Caramel Dark Chocolate Pot de Creme
Super easy no-fail sous vide salted caramel pot de creme. Only 5 ingredients and guaranteed perfect texture every time thanks to sous vide!
  • 2 bars (180 grams) 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 granulated sugar
  • 1/2 teaspoon salt
  • whipped cream and berries (optional but recommended)
Heat sous vide bath to 162 degrees Fahrenheit.In a small saucepan, combine heavy cream and dark chocolate. Heat over medium heat until the chocolate is mostly melted, then whisk until very well combined and fully melted.Remove from heat and set aside.Separate egg yolks from whites and place yolks into a large bowl or container.Add sugar and salt to the egg yolks and whisk together until combined.Add egg yolk mixture to chocolate cream mixture and whisk until very well incorporated.Ladle the mixture into jars (will make about 5 (8 oz) portions) and seal. If using mason jars, seal to fingertip tight. If using Weck jars seal using clips.Carefully lower the jars into the bath with tongs or a spoon and cook for 90 minutes.Remove or refrigerate for 6 hours or overnight.Serve topped with whipped cream and berries (optional but recommended).
Prep time: Cook time: Total time: Yield: 5 servings