How to make pot de crème-sous vide

[waninae39]

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