Creme Posset Sous Vide with toffee caramel sauce

This rich and silky crème posset is gently cooked sous vide for an ultra-smooth texture, paired with a luscious toffee caramel sauce for a decadent dessert. The slow infusion of vanilla enhances the depth of flavor, while the creamy consistency makes it an irresistible treat. Serve in glass jars for an elegant presentation.

Ingredients (for 4 servings)

For the crème posset (sous vide)

• 4 egg yolks
• 600 ml heavy cream
• 120 g sugar
• Vanilla extract or fresh vanilla bean (to taste)

For the toffee caramel sauce

• 200 ml heavy cream
• 200 g sugar

Equipment

Sous vide stick
Vacuum-sealable or heat-resistant glass jars (200 ml each)
Sousvide waterbowls
Fine sieve
Medium saucepan

Preparation method

Make the toffee caramel sauce

• In a tall saucepan (approx. 30 cm high), combine sugar with a small amount of water and heat over medium-high heat. Cook until it reaches 125°C, forming a light golden caramel.
• Carefully pour in the heavy cream and reduce the heat to low, stirring continuously until the mixture is fully dissolved into a smooth caramel sauce. Let it simmer gently for 10 minutes.
• Divide the caramel evenly among the glass jars and place them in the freezer for 2 hours to set.

Prepare the crème posset

• In a saucepan, bring the heavy cream, sugar, and vanilla to a gentle boil, stirring continuously. Slowly pour the hot mixture over the egg yolks while whisking to combine. Strain through a fine sieve for a silky texture.
• Take the jars with the frozen caramel sauce out of the freezer and evenly distribute the cream mixture on top. Seal the jars tightly.

Cook sous vide

• Place the sealed jars in a sousvide waterbowls and cook sous vide at 85°C for 60 minutes. Once done, remove from the water and let cool at room temperature before transferring to the refrigerator.
• For best results, chill before serving. Consume within 3 days for optimal freshness.