Good Morning!
There is something so fantastic about getting the newest and greatest kitchen gadget …or at least new and great for me. Learning how to use it and trying out new recipes and ways of preparing things makes me feel kind of “chef-y”.
What takes it from being simply fantastic to MAGICAL is discovering a fully established blog/website run by crazy talented and innovative chefs who make using said new kitchen gadget look easy and effortless… They take the possibility of ‘dinner flop’ off the table.
New Kitchen gadget: Anova Precision Cooker (Sous Vide).
New Blog/Website: ChefSteps.com
The guys on ChefSteps have a way of making you think “Well of course I could make a Turkey Roulade“and “WHY have I never thought to have Activa RM on hand?” or “Why have I never served my guests AMAZING Fizzy Fruit?”
By the way, if you are eating at our house Christmas Eve, you will be eating fizzy fruit …and possibly Turkey Roulade.
Sous vide cooking is not intuitive for the average home cook. …well, at least it wasn’t for this average home cook. Yet I have made everything from perfect juicy chicken breasts to spot-on medium rare stakes that were tender and, well, perfect. All thanks to the videos and clear instructions on ChefSteps.
On a whim I checked out the open positions in their company – I figured if I could talk Joel into applying with them I could take all the classes they offer! Win-win, right? Sadly, they did not need someone with a Ph.D. in Electrical and Computer Engineering with additional degrees in Math and Chinese. dang it.
This post sounds like a paid advertisement. It’s not. I just really love their site, AND I am still on a decadent dessert high from the Pot de Crème I just finished.
I’m not even kidding! This dessert tops all desserts (even cheesecake). It is rich, creamy, smooth and oh so divine. I followed their recipe almost exactly (although I did add vanilla extract and I topped it with a fresh raspberry syrup). So really for the full experience of seeing how this dish is made you should hop over HERE and check out the professionals, and then come back and see how easy it was for a newbie home cook to master!
According to the chefs at ChefSteps, these little jars of bliss should last in your refrigerator for at least a week. …we wouldn’t know.
Enjoy… I know we did!

Sous Vide and Pot de Crème
Ingredients
- 17 egg yolks
- 5 grams salt
- 125 grams white sugar
- 625 grams heavy cream
- 1 tsp real vanilla extract this was not in the original recipe, so it is totally optional.
- 1 cup fresh raspberry syrup I will post directions soon.
Instructions
- PREHEAT Sous Vide to 176 F / 80 C Needed Equipment: Kitchen Scale, Kitchen thermometer, Sous Vide set up and small canning jars
- You need to weigh everything out ...well, except the egg yolks.
- Separate your egg yolks from the whites. SAVE the whites in a tightly sealed jar in the refrigerator - you can make all kinds of things with them.
- Combine, sugar, egg yolks, and salt in a deep bowl. Whisk until smooth.
- Heat the heavy cream slowly on the stove, watching it carefully. Bring it up to 158° F. Use a kitchen thermometer to watch the temperature. it should be forming lots of little bubbles all around the edge of the pot.
- Temper the eggs. This means to pour just a tiny bit of the heated cream into the eggs, whisking the whole time.
- Repeat this step a couple of times. You do not want scrambled eggs! Add the pure vanilla extract.
- Strain the mixture and slowly pour it into your jars, leaving about 1/2 inch headroom. Allow the jars to sit for a few minutes to let the bubbles settle.
- Tip from ChefSteps: if you still have bubbles, flash it with a kitchen torch to bring them down.
- Put the lids on the jars. Do not over-tighten. They should be just barely closed so that air can still escape. If you tighten the lids too tight the jars will burst
- Cooke in Sous Vide for one hour.
- Remove from Sous Vide and place in ice bath.... I'm not sure why. I think to cool it down quickly so you can refrigerate them.
- Serve as is, or top with your favorite topping: chocolate sauce, fresh berry syrup, sliced fruit ... think outside the box!
- Like I said according to the chefs at ChefSteps, these little jars of bliss should last in your refrigerator for at least a week . If you have the will power to let them sit in your refrigerator for a week you have stronger will power then we do!
Oh my word…. this is so decadant!!! It looks delicious.
This looks soo good. Saving for later!
this looks so beautiful. – especially the layers. The empty jar means it was a recipe for keeps! haha 🙂
heyo! i was googling about for more sous vide dessert ideas, and it was your raspberry syrup that caught my eye. Alas no recipe!
Any chance you might be putting that up soon? or even a link to it?
thanks
Hi!
I don’t really have a recipe for this, however, I will tell you what I do to get a simple raspberry syrup!
Add 1 pint of raspberries, 1 tbsp water, a pinch of salt, and 1/4 cup white sugar to a heavy bottom sauce pan and bring to a slow boil stirring the whole time. You are breaking down the raspberries as you stir it. After 8 to 10 min remove from heat and strain it to remove the seeds!
Cheers!