Sous Vide Pumpkin Pot de Creme

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Erika snagged her first Anova when she was in college, and she wasn't your typical college student, she needed REAL food and not just packaged ramen and take-out. The Anova was a natural decision, and she's been rolling out ridiculous tasting, and looking, sous vide mea ...

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Recipe Temp 176 F / 80 C
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If you need a little fall pumpkin action in your life, these sous vide pumpkin pot de cremes are the ultimate thanksgiving dessert, they’re super easy to put together and they keep extremely well in the fridge.

Ingredients for 6

  • 250 g (about 15 large) egg yolks

  • 5 g (1 tsp) salt

  • 73 g (1/3 cup, packed) light brown sugar

  • 52 g (1/4 cup) granulated white sugar

  • 625 g (2.5 cups) heavy cream

  • 5 g (1 tsp) vanilla bean paste (or extract)

  • 5 g (2 tsp) pumpkin pie spice

  • 200 g (heaping 3/4 cup) pumpkin purée (not pie filling!)

Directions

  • Step 1

    Set Anova Sous Vide Precision Cooker 176°F / 80°C.

  • Step 2

    In a large bowl whisk together all ingredients until fully combined.

  • Step 3

    Using a ladle, fill desired jars up to the threads (if you don’t fill them enough they’ll tip over in the water bath). If you’re using weck jars put the lids on normally. If using mason jars secure them fingertip tight (screw the lids closed, then unscrew one turn and turn one more time to tighten using just your fingertips. You want air to be able to get out but not in).

  • Step 4

    Sous Vide at 176°F / 80°C for 1 hour.

    • Finishing Steps

    • Step 1

      Remove from water bath and allow to sit at room temperature for 20 minutes. Move to fridge and chill for 6 hours or overnight.

    • Step 2

      Top with fresh whipped cream and ginger snap cookies.

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176 F / 80 C Recipe Temp
Recipe Time
Prep Time