Easy Chocolate Pot de Crème Sous Vide Recipe | Foodie Post (2024)

FAQs

What is the difference between pot de creme and mousse? ›

Pots de creme and mousse are often compared but they are two different desserts. Pot de creme is thick and velvety, whereas mousse is light and airy. The first uses egg yolks, while the latter uses egg whites.

Both are custards, so it all comes down to the thickener and the method used to set the custard. A pudding is classified as a "stirred" custard and thickened with a starch (generally cornstarch), while a pot de creme is baked and only relies on the eggs to gently set it.

Creme brûlée is the perfect dessert for sous vide cooking. The temperature is always precise and there is no wrangling a full water bath in and out of the oven. You simply CANNOT overcook it!

Then, what exactly is custard (French: Pots de creme)?

It can be baked in a tart or ramekin, and finished with caramelized sugar. Panna cotta on the other side is way much simpler than custard. As we know, the eggs in custard are thickened and tempered.

It may just be that they have not completely chilled. Otherwise, if the pots de creme seem runny, it's likely that they did not thicken enough in Step 1. Do pots de creme contain raw eggs? Nope, the eggs are cooked (past the recommended 160°F) in Step 1.

Pots de crème and crème brûlée are both rich custards that hail from France, are baked in a water bath, and are served chilled. The main difference between the two is that a crème brûlée is sprinkled with sugar and caramelized using a kitchen torch to make a crunchy topping right before serving.

The main difference between them is, obviously, the caramelized sugar topping (or lack thereof). Additionally, pots de crème are served in deeper ramekins, compared to shallower crème brûlée-style ramekins designed to maximize the custard-to-caramel ratio.

Bavarian creams are custards stiffened with gelatin. Savoury custards are sometimes encountered, the most notable being quiche, a French tart with a filling of custard flavoured with cheese, onions, ham or bacon, or chopped vegetables.

Longer is not always better You don't always get better results by keeping food in the sous vide machine for longer. For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy.

Increase stovetop cooking time.

If you've tried a few recipes and your custard is still runny, thicken your custard by increasing the stovetop cooking time (instead of adding a thickening agent). Follow your recipe stovetop cooking time, right up until the custard starts bubbling.

What happens if you cook sous vide too long? ›

While many will tell you that it's impossible to overcook with sous vide (and this isn't far from the truth), do bear in mind though that if you leave the food in the water bath for an extended period of time it won't 'overcook', but it could start to take on a mushy texture, so don't forget about it!

There are two types of Mousse: sweet and savory. Sweet Mousse is usually made with chocolate or fruit and served as a dessert. Savory Mousse can be meat-based or fish-based and served as an appetizer.

Wave defining cream typically offers a richer and more emollient consistency. It infuses moisture, improves curl formation, and minimises frizz. On the other hand, mousse tends to be lighter and airy. It aims to boost volume while maintaining a flexible hold.

Pots de crème translates to “jars of cream” and it's essentially a rich chocolate custard. It's thicker than a mousse or pudding, and while custards are often baked in the oven, my version is super easy with no baking required!

Well, it depends on what you're looking for. If you want to enhance your wave pattern and prevent frizz, go for curling cream. If you want volume, hold, and frizz protection, go for curling mousse. And if you want the best of both worlds, use them together!