This recipe was written by Stephanie Searor, MS RD LDN
My mouth is watering just writing this recipe. A Pot de Crème is a rich, decadent, creamy chocolate dessert, traditionally served in a ramekin. It’s a French dish that dates back to the 17th century, but we are updating it by preparing it sous vide! This means that it can be largely hands off, and will come out perfectly, every time.
This recipe uses mason jars or any glass jars with lids. Alternatively, the custard could be made in one large batch in the bag, then transferred to ramekins or serving dishes after cooking; immediately after the custard is finished, snip the tip off of the vacuum bag and divide among the dishes. Transfer to the refrigerator and cool completely before serving. Dollop with fresh whipped cream and some chocolate shavings to knock the socks off of your guests at your next dinner party.
In the market for your first sous vide circulator, vacuum sealer, or time for an upgrade?
Chocolate-Espresso Sous Vide Pot de Crème
Total cook time (includes cooling): 5 hours
Total prep time: 20 minutes
Serves 4-6 depending on dish size used
- 4 large egg yolks
- 1/3 cup granulated sugar
- ¼ teaspoon Kosher salt
- 1 tablespoon instant espresso powder (not ground espresso)
- ½ cup whole milk
- ½ cup heavy whipping cream
- 3.5 ounces (1 bar) dark chocolate, at least 70%, up to 86%
- Prepare a sous vide water bath and set to 162 degrees Fahrenheit.
- In a blender or food processor, combine the egg yolks, sugar, salt, and espresso powder. Mix until light and fluffy.
- Over a double boiler (or a glass bowl set over, but not touching, a saucepan of simmering water), melt the chocolate, milk, and heavy cream together. Stir continuously to make sure the chocolate doesn’t overheat.
- Once the chocolate and milk are melted together (the mixture should be shiny, glossy, and smooth), slowly add to the egg yolk mixture while the blender or food processor is running; this is important, because you don’t want to cook the egg yolks.
- Transfer the mixture to 4-ounce glass serving jars with lids or to a vacuum seal bag. Remove the air or seal the jars, submerge in the bath, and cook for 90 minutes.
- When the custard is finished, remove the jars from the water and let cool for about 15 minutes. After 15 minutes, transfer to the refrigerator to cool completely. Alternatively, immediately transfer from the vacuum bag to 4 or 6 ounce ramekins, and cool completely.
Note: These can be made a day ahead and cooled until ready to serve. Serve with a dollop of fresh whipped cream and chocolate shavings for a truly magical, decadent dessert.
Looking for more great sous vide recipes? We are posting tons of new recipes, or you can check
out this article for a review of the best sous vide cookbooks!