HOW TO MAKE POT DE CRÈME SOUS VIDE
I cooked it for 1hrs @ (167°F / 75°C)
INGREDIENTS
7 Egg Yolks 4oz (100g)
Ultra Pasteurized Heavy Cream, 20oz/550g
Dark Chocolate 70X 6oz/175g
Granulated Sugar 4oz/115g
Salt 0.15oz/4g
- heat cream to 150F
- melt chocolate
- add egg yolk, salt, suagar
- blend with hand mixer
- pass through strainer
- let sit and let bubbles go to top
- tap to remove bubbles
- fill mason jar 3/4
- remove any new bubble with blow torch
- cooked 1hrs @ (167°F / 75°C)
- ice batch, then keep in fridge for 24 hours
- eat next day cold