Sous Vide Pumpkin Pot de Creme
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 ...
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!)
Set Anova Sous Vide Precision Cooker 176°F / 80°C.
In a large bowl whisk together all ingredients until fully combined.
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).
Sous Vide at 176°F / 80°C for 1 hour.
Remove from water bath and allow to sit at room temperature for 20 minutes. Move to fridge and chill for 6 hours or overnight.
Top with fresh whipped cream and ginger snap cookies.