Sous Vide Vanilla Bean Pots de Creme
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
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
Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
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.
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.
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.
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.
Refrigerate for at least 4 hours or up to 1 week before serving.