Sous Vide Cinnamon Mocha Pots de Creme
I have been really excited about the idea of cooking custard and egg based desserts using the Anova precision cooker because these kind of dishes can be a bit tricky, whether you are cooking them on a stove top or in a water bath in the oven. Using the sous vide method takes all of the guess work out and creates a beautifully cooked and consistent product. It turns a sometimes tricky dessert into an incredibly easy gourmet treat! This past week I decided to make a Sous Vide Cinnamon Mocha Pot de Creme in a effort to expand my repertoire of awesome sous vide desserts and I was thrilled with the results. Pots de creme are a lovely French dessert normally baked in a water bath in a low oven. As you can guess the translation is "pots of cream." Yum! I started out with the idea of making a chocolate version because I had just gotten my hands on some really great Finnish dark chocolate but as I tasted the base it seemed to be calling for something. Scandinavians love their coffee so it seemed like the natural choice to add that in and a hint of cinnamon really brought the whole thing together. Yum! Yum! Or "Nom! Nom!" as we say over here :-)
I have been really excited about the idea of cooking custard and egg based desserts using the Anova precision cooker because these kind of dishes can be a bit tricky, whether you are cooking them on a stove top or in a water bath in the oven. Using the sous vide method takes all of the guess work out and creates a beautifully cooked and consistent product. It turns a sometimes tricky dessert into an incredibly easy gourmet treat! This past week I decided to make a Sous Vide Cinnamon Mocha Pot de Creme in a effort to expand my repertoire of awesome sous vide desserts and I was thrilled with the results. Pots de creme are a lovely French dessert normally baked in a water bath in a low oven. As you can guess the translation is "pots of cream." Yum! I started out with the idea of making a chocolate version because I had just gotten my hands on some really great Finnish dark chocolate but as I tasted the base it seemed to be calling for something. Scandinavians love their coffee so it seemed like the natural choice to add that in and a hint of cinnamon really brought the whole thing together. Yum! Yum! Or "Nom! Nom!" as we say over here :-)
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 large egg yolks
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1/4 teaspoon fine sea salt
- 2 tablespoons ground coffee or espresso beans
- 6 ounces high-quality dark chocolate, chopped, or chocolat
- freshly whipped cream for serving (optional)
- chocolate shavings for serving (optional)
- Carbohydrate 15.6851491671955 g
- Cholesterol 5060.4633333593 mg
- Fat 115.804334590346 g
- Fiber 0.115049996693929 g
- Protein 65.3435200003886 g
- Saturated Fat 43.5686947960321 g
- Serving Size 1 1 Serving (465g)
- Sodium 307.600833340536 mg
- Sugar 15.5700991705015 g
- Trans Fat 4.79309925036162 g
- Calories 1366 calories
Step-by-step
- Combine sugar and cinnamon in a medium bowl.
- Whisk together egg yolks, heavy cream, milk, and salt in a large bowl.
- Add the sugar/cinnamon mixture to the egg mixture and whisk until combined.
- Add ground coffee or espresso to the mixture and whisk until combined.
- Add chopped dark chocolate to the mixture and whisk until combined.
- Fill six 6-ounce ramekins about ¾ full.
- Place ramekins in a sous vide bath set at 185°F (85°C).
- Cook for 1 hour.
- Remove ramekins from the bath and let cool completely.
- Refrigerate for at least 4 hours, or preferably overnight.
- Serve chilled, topped with freshly whipped cream and chocolate shavings (optional).
My Sous Vide Cinnamon Mocha Pots de Creme Journey
As a busy professional woman, I always appreciate recipes that deliver amazing results without demanding excessive time or effort. That's why I've fallen head over heels for sous vide cooking. It's transformed my approach to desserts, allowing me to create restaurant-quality treats with relative ease. This particular recipe, the Sous Vide Cinnamon Mocha Pots de Creme, is a testament to that.
The idea initially stemmed from a desire to elevate my dessert game. I'd been experimenting with custards and egg-based desserts, often finding the traditional stovetop or water bath methods frustratingly inconsistent. The sous vide technique, however, completely changed the game. The precise temperature control ensures perfectly cooked, creamy custards every single time. No more guessing, no more anxiety – just delicious, consistent results.
The initial plan was a simple chocolate pots de creme, inspired by some exquisite Finnish dark chocolate I'd recently acquired. However, as I tasted the base mixture, something felt… missing. A spark of inspiration struck: Scandinavians love their coffee! A hint of cinnamon, and suddenly, the dessert was transformed. The rich, dark chocolate complemented the warmth of the cinnamon and the robust coffee, creating a flavor symphony that was simply irresistible.
The beauty of this recipe lies not only in its incredible flavor but also in its simplicity. The process is remarkably straightforward, involving a few simple steps and minimal hands-on time. This is perfect for those busy weeknights when you crave a decadent dessert but don't want to spend hours in the kitchen. The sous vide method takes care of everything, ensuring perfectly smooth, creamy pots de creme every time. Simply combine the ingredients, set the sous vide bath, and then wait for the magic to happen. No constant stirring or worrying about scorching – just deliciousness waiting to be discovered.
The resulting dessert is pure indulgence. The smooth, creamy texture melts in your mouth, while the rich chocolate, fragrant cinnamon, and bold coffee create a complex and satisfying flavor profile. Each bite is a journey, transporting you to a cozy café in a Scandinavian city. It’s the perfect treat to share with loved ones or simply savor on your own – a small moment of luxury in the midst of a busy life.
But beyond the deliciousness, what truly sets this recipe apart is its accessibility. Even those with limited baking experience can easily master this recipe and impress their friends and family with their culinary prowess. It's a recipe that empowers, allowing you to create something truly special without the fuss and stress associated with more traditional dessert-making methods. In short, this Sous Vide Cinnamon Mocha Pots de Creme is a game-changer, a testament to how simple innovation can elevate everyday cooking.
So, if you're looking for a delicious, easy, and surprisingly impressive dessert recipe, look no further. Give this recipe a try. You won't regret it.
Tips and Variations:
Experiment with different chocolates: Feel free to substitute your favorite type of dark chocolate. Milk chocolate or even white chocolate could be interesting alternatives.
Adjust the coffee strength: If you prefer a more intense coffee flavor, add a little extra coffee or espresso.
Add a touch of spice: A pinch of cardamom or nutmeg would complement the cinnamon beautifully.
Garnish creatively: Get creative with your garnishes! Try dusting the pots de creme with cocoa powder, sprinkling with chopped nuts, or adding a fresh berry.
