- Dessert
- Eggs
- French
- Make-ahead
- Sous vide cooker
- Stovetop
- Blender
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the custard
- 6 oz
bittersweet chocolate (60–70%), finely chopped
- 1 1/2 cups
heavy cream
- 1/2 cup
whole milk
- 5
egg yolks
- 1/4 cup
granulated sugar
- 1 tsp
vanilla extract
- 1/4 tsp
fine salt
To serve
- 3/4 cup
heavy cream, cold
- 1 tbsp
powdered sugar
flaky sea salt, for topping
- Vegetarian
- Gluten-free
Contains milk (heavy cream, whole milk) and eggs (egg yolks).
Worked out from the ingredients.
Steps
- Step 1
Set a sous vide cooker in a large pot or container of water and heat it to 176°F. Have 6 small (4 oz) canning jars with lids ready.
10 min · 176°F
- Step 2
Put the chopped chocolate in a blender jar (or a tall container if you'll use an immersion blender).
- 6 oz bittersweet chocolate (60–70%)
- Step 3
In a saucepan, warm the 1 1/2 cups heavy cream and the milk over medium heat until steaming and small bubbles form at the edge, about 4 minutes. Don't let it boil.
4 min
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- Step 4
Pour the hot cream over the chocolate and let it sit for 1 minute, then blend on low until completely smooth, about 30 seconds.
2 min
- Step 5
Add the egg yolks, granulated sugar, vanilla and fine salt. Blend on low another 20–30 seconds, just until glossy and uniform — don't whip air into it.
1 min
- 5 egg yolks
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- Step 6
Pour the custard through a fine mesh strainer into a measuring cup, then divide it among the jars, leaving about 1/2 inch at the top. Tap each jar on the counter to release bubbles and skim off any foam.
5 min
- Step 7
Screw the lids on fingertip tight (snug, then back off slightly) so air can escape. Lower the jars into the 176°F water bath; the water should come up over the custard line. Cook for 1 hour.
1 hr, hands-off · 176°F
- Step 8
Lift the jars out with tongs and let them cool on a towel for 20 minutes, then refrigerate at least 4 hours, preferably overnight, until dense and set.
4 hr 20 min, hands-off
- Step 9
Just before serving, whip the cold 3/4 cup heavy cream with the powdered sugar to soft peaks, about 2 minutes. Spoon a cloud onto each pot de crème and finish with a pinch of flaky sea salt.
5 min
- 3/4 cup heavy cream
- 1 tbsp powdered sugar
- flaky sea salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026