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Old 05-26-2019, 07:17 PM   #1
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waninae39's Avatar

2017 22' Sport
NCR , Ontario
Join Date: Feb 2017
Posts: 2,413
How to make pot de crème-sous vide

I cooked it for 1hrs @ (167°F / 75°C)


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
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