Decadently rich Sous Vide Chocolate Pots de Creme with a subtle hit of caffeine and vanilla, topped with perfectly toasted meringue.
I revived my sous vide series on Instagram with a cook-along approach and these Sous Vide Chocolate Pots de Creme were first up. I planned to present it live, but chickened out. If you knew just how shy I am, you will understand the nail-biting that went into the lead up to the decision to abandon that idea.
Plus, these were made a couple days prior and I didn't want to waste time making something live, when I already had footage I could use. Hopefully, I will work up the nerve to do a live cast sometime in the near future. You may not want to hold your breath, however.
Why Sous Vide?
I have shared pots de creme on the blog before, here and here. I love rich indulgent, chocolatey desserts and these Sous Vide Chocolate Pots de Creme fit the bill. And who can resist a mini dessert topped with clouds of fresh, toasty meringue.
Sous vide is the perfect method for cooking custard-based desserts. It never overcooks and you don't have to keep constant watch while it cooks in the water bath. I make a lot of my ice cream bases using sous vide and I have yet to have eggs scramble or curdle. I can't say the same for stove-top.
I will say that this batch could have been a lot silkier if I employed some patience and allowed the chocolate to melt complete. Do as I say and not as I do, for a less speckled creme.
Swiss Meringue
Adding a cloud of toasted meringue to a dessert seems to instantly elevate it - even when served in a lowly mason jar. Don't you think?
It's no coincidence, that the egg whites left over from the pots de creme were just the amount required for the meringue. I really dislike waste and have been making a real effort to make only what I plan to use immediately. At the end of the day, leftover egg whites are just the universe's way of nudging you to make a pretty batch of macarons, or a sous vide omelette!
I like the stability of Italian meringue for macarons, but Swiss is my go-to meringue making method for buttercream and this type of application. It whips up fluffy and glossy with less effort. A pinch of salt, vanilla beans and cream of tartar can really elevate the end product.
Cooking the egg whites and sugar to 71ºC will pasteurize the eggs, while taking it up to 79ºC will yield a more stable meringue.
Tips for Success
- I like using glass jars for sous vide, whenever possible, as it reduces waste. However, they can sometimes break. I have found warming the jars before use eliminates breakage. As well, not over-tightening the caps allows the pressure in the jars to release while cooking, minimizing cracking. Finally, allow the jars to cool at room temperature before adding to the ice bath. This step isn't necessary, if using bags.
- If you are not comfortable using jars to sous vide, make the custard in a good quality, food-safe zip bag and then scoop it into cups/jars/ramekins before chilling.
- For best results, ensure the bowl and whisks used for the meringue are clean and grease-free. This will guarantee a voluminous meringue.
- The water gets really warm, sometimes hot, so use tongs to submerge and remove jars from the water bath.
You can find the step-by-step how-to in the highlight section on my Instagram feed. If you make this recipe, I would love to see and share - tag #isugarcoatit or #sousvidesista
Ingredients
Tools and Equipment:
For the custard:
- 3 large egg yolks
- 40 grams demerara sugar
- 7.5 grams hot water
- 1 gram espresso powder
- 6 grams vanilla extract
- 3 grams salt
- 250 millilitres 35% cream
- 60 millilitres whole milk
- 72 grams dark chocolate, 60% finely chopped
For the meringue:
- 95 grams egg whites from above
- 110 grams fine sugar
- vanilla bean paste to taste
Instructions
Cook the custard:
- Fill a heavy duty pot or sous vide container with water and set the sous vide cooker to 82ºC/180ºF. Cover and place the mason jars or ramekins on top. This will warm the jars and lessen instances of cracking, I've found.
- Place the chocolate in medium bowl and set aside.
- Add the egg yolks, sugar, water, espresso, vanilla and salt to a medium bowl and whisk to combine. Set aside.
- Add the milk and cream to a small saucepan and bring to a simmer. Once heated, pour slowly into the egg yolk mixture, while whisking constantly.
- While still warm, pour the mixture through a strainer over the chocolate and allow to sit for a few minutes. Stir with a whisk to fully combine.
- Add to the warmed jars, filling to within half inch from the top of the jar. Add the lids, ensuring not to tighten too much. Submerge in the heated water using tongs and cook for 45 minutes. Prepare an ice bath a few minutes before the cook ends.
- When time is up, remove the jars using tongs and allow to cool at room temperature for 10-15 minutes. Add the jars to the ice bath and allow to cool before refrigerating for 2-4 hours.
Whip up the meringue:
- Ensure the bowl and whisks are grease-free. I wipe each with paper towel and lemon or white vinegar, rinse with warm water and dry with a clean towel.
- Add the egg whites and sugar to the clean bowl and whisk to combine with a hand whisk. Place the bowl over a pot with simmering water, but don't allow the bowl to come in contact with the water. Whisk constantly until the sugar melts and the mixture reaches 79ºC.
- Remove from heat and use an electric mixer to whip the meringue until stiff peaks form. Use immediately.
Assemble and serve:
- Remove the jars from the refrigerator about 10 minutes before serving and spoon some meringue on top. Use a fork to primp and peak the meringue. Use a hand torch to lightly toast.
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