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