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The pot the crème is a decadent dessert that is also easy to prepare ahead of a dinner party. It makes it completely stress-free and your guests will love you for it. The flavour and texture is delicious, luxurious, and richer than a pudding as it is cream based. The pot de crème is basically a custard, so it is done when the eggs are set. As it has a delicate velvety finish, it’s the kind of dessert that needs to be cooked just right to avoid the eggs to curdle. Traditionally that would require a water bath in the oven (bain marie), while checking it wouldn’t set too far. For the perfect crème texture a much easier method is to prepare it sous vide. It allows it to cook at the temperature that just makes the egg yolks set, creating a magically creamy texture with a velvety mouth-feel.

As orange and chocolate pair beautifully, it works fantastic for the pot de crème. This Cara Cara Chocolate Pot de Crème recipe makes it a beautiful dessert for autumn or winter, when Cara Cara oranges are in season.

A panna cotta requires a wide mouth jar as it is cooked, and then served on a plate. As this dessert is served in the jar, you can use any serving size jar with lid to cook it in the sous vide water bath.

Ingredients (serves 4):

  • 100g 85% Dark chocolate
  • ¼ cup Cara cara orange juice (sieved)
  • 250 ml Fresh cream
  • 3 Large egg yolks
  • 2 tbsp Honey
  • Pinch salt

    • For serving:
  • Whipped cream (125ml fresh cream + some honey)
  • Toasted walnuts

    • Sous Vide
    Time & Temperature

  • 1 hour
  • 71°C
    		•

    Directions:

    1. Prep the sous vide bath and set the temperature to 71°C degrees.
    2. Heat the fresh cream in a small sauce pan, and whisk occasionally.
    3. Break the chocolate in pieces.
    4. When the cream starts to simmer, take the pan off the heat and add the blocks of chocolate. Whisk well to melt the chocolate and emulsify.
    5. Leave to cool for 15 minutes.
    6. Whisk the orange juice in, then the honey and a pinch of salt. Whisk well.
    7. Add the yolks and whisk again for a good emulsion.
    8. Divide the mixture over 4 jars (use any jar suited for serving as the dessert sets and is eaten from the jar), and screw the lids on tight.
    9. Place in the sous vide bath and cook for 1 hour.
    10. Remove from the bath, cool and place in the fridge to cool further (at least 3 hours).

    Serve with a small dollop of whipped cream and chopped toasted walnuts.

    Back to Sous Vide Recipes
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