Sous Vide Vanilla Bean Pots de Creme

Pot de creme is French for “pot of cream,” and it’s such a simple, spectacular, custardy dessert. This sous vide vanilla bean pots de creme are ready in just an hour. (Note: these do need to chill for four hours before they’re ready to serve.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 04:35

Recipe Time: 00:45

Temperature : 180F / 82.2C

Ingredients

• 8 large egg yolks
• 1/2 cup granulated sugar
• 1 teaspoon vanilla bean paste or 1 whole vanilla bean, split lengthwise
• Pinch kosher salt
• 1 cup heavy cream
• 1/2 cup whole milk

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
2. In a blender or food processor, puree the egg yolks, sugar, vanilla paste, and salt until smooth, about 30 seconds. Transfer to a large bowl.
3. Combine the cream and milk in a small saucepan. Bring to a simmer over medium-high heat and then remove from the heat. Slowly whisk warm milk into the egg mixture. Let cool for 20 minutes.
4. Divide mixture between 6 individual sealable glass jars. Seal until fingertip-tight with lids. Place in the water bath and set the timer for 45 minutes.

Finishing Steps

1. When the timer goes off, remove the jars from the water bath. Let cool at room temperature for 10 minutes and then transfer to an ice bath to cool completely.
2. Refrigerate for at least 4 hours or up to 1 week before serving.