Vanilla Pot de Crème Recipe

Vanilla Pot de Crème Recipe

Watch the recipe video

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!
 

Le Gourmet TV (Website),Vanilla Pot de Creme Recipe,vanilla pudding from scratch,vanilla custard recipe,sous vide pudding recipe,sous vide custard recipe,sous vide dessert recipes,sous vide pot de creme,sous vide vanilla pot de creme,Vanilla Pot de Creme Recipe || Le Gourmet TV Recipes Sous Vide,how to make pot de creme,pot de creme chefsteps,pot de creme recipe,pots de creme,pots de creme sous vide,pots de creme the kitchen,pots de creme pioneer woman
dessert, recipe, recipes, food, cooking, sous vide
French
Vanilla Pot de Creme Recipe || Le Gourmet TV Recipes Sous Videhttps://youtu.be/MVjb5Gl_YEMPot 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!https://static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5b05a3b5352f53059061b09a/1527096257800/Vanilla-Pot-de-Creme-6+copy.jpg?format=2500w2015-05-04
Yield: 6Pin it

Vanilla Pot de Crème Recipe

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!

prep time: 25 minscook time: 1 hourtotal time: 1 hours and 25 mins

ingredients:

  • ½ vanilla bean
  • 600 mL whipping (35%) cream
  • 16 egg yolks
  • 135 mL granulated sugar 
  • Maple syrup for drizzle

Method:

  1. Split vanilla pod and scrape out seeds. 
  2. Heat cream, vanilla seeds and pod over medium heat to 158 °F / 70 °C.
  3. Whisk yolks, and sugar until smooth.
  4. Slowly pour cream into the egg mixture 'tempering' the eggs. 
  5. Strain the mixture to remove any 'cooked' egg, and vanilla pod.
  6. Allow to rest at room temp 20 minutes, so that any bubbles in the mixture can rise to the top
  7. Heat sous vide water bath to 175 °F / 80 °C.
  8. Skim away any remaining bubbles.
  9. Divide the mixture between 6 sealable (Mason) jars.
  10. Place jars into the sous vide bath and cook for one hour.
  11. Remove the jars and place in an ice bath to chill.
  12. Serve with a drizzle of maple syrup at the table.

NOTES:

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.

calories

100
https://legourmet.tv/recipe/
Created using The Recipes Generator
Slow Cooker Chicken Bone Broth “48 Hour”

Slow Cooker Chicken Bone Broth “48 Hour”

Beef Bone Broth In A Slow Cooker “48 Hour”

Beef Bone Broth In A Slow Cooker “48 Hour”