This post was updated on 2/14/22 with a new temperature to make it even more foolproof! Enjoy!
This sous vide salted caramel dark chocolate pot de creme recipe has quickly become one of the most popular dessert recipes on Anova’s website, and for good reason! They’re basically a combination of the best pudding you’ve ever had and silky smooth custard. Top with homemade vanilla bean whipped cream for a show-stopping decadent dessert.
For all of my dessert recipes (and any baking recipes in general) I really recommend measuring your ingredients by weight. The scale I use and recommend can be found here. Well worth the $14 investment, I’ve had this one for 3 years and use it almost daily. If you don’t have a scale I have provided the measurements by volume as well.
I use these jars for all of my sous vide jar projects. I like them much better than mason jars for a few reasons and I really think they’re worth the investment. They’re available at World Market as well as on Amazon. The lids won’t rust like mason jars, there’s no guesswork on finding that perfect “finger-tip tight” seal, and they’re incredibly sturdy. I use them constantly and have yet to have one break, even when faced with thermal shock.
To get the salted caramel flavor without adding 379837438 steps and a million more ingredients I like to use Green & Black’s Salted Caramel Dark Chocolate bars. I buy them at Kroger and they seem to be pretty widely available. However, if you can’t find them or want to use something different just make sure to use a chocolate that’s 70% cacao.
Sous Vide Salted Caramel Pot de Creme
Ingredients
- 2 (90 g) bars Green & Black's 70% Cacao Pure Salted Caramel Dark Chocolate (2 bars for a total of 180 g)
- 500 grams heavy whipping cream (2 cups)
- 110 grams egg yolks (about 7 yolks from large eggs)
- 100 grams granulated sugar (1/2 cup)
- 4 grams salt (1/2 teaspoon)
Instructions
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Heat water bath to 176 degrees.
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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.
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Separate egg yolks and place into a large bowl or container. Add sugar and salt to the egg yolks and whisk together.
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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).
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Carefully lower the jars into the bath with tongs or a spoon and cook for 90 minutes.
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Remove from water bath and refrigerate for 6 hours up to overnight. Serve topped with whipped cream and berries (optional but makes it better).
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