Sous Vide Vanilla Bean Pots de Creme

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Emily Farris and Jeff Akin

Kansas City, Missouri

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

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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.
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Ingredients for 6

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).

  • Step 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.

  • Step 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.

  • Step 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

    • Step 0

      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.

    • Step 1

      Refrigerate for at least 4 hours or up to 1 week before serving.

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180 F / 82.2 C Recipe Temp
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