Sous vide Creme Posset with Toffe Caramel Sauce

  • Sous Vide Creme Posset Ricardo MaffeoCreme Posset Ricardomaffeo
Juan Freire
Level of difficulty:

Ingredients for 4 guests:

Creme Posset (Sous vide):
4 Egg yolks                
600 ml Cream                
120 g Sugar                

Toffee Caramel Sauce:
200 ml Cream                
200 g Sugar                

4 unidades, 200 ml Jars, with screw cap   


Toffee Caramel Sauce:
In a tall pot, about 30 cm high, with half a cup of water and sugar, make a blond caramel (125 °C). Add the cream and cook until dissolved. Over low heat for 10 minutes. Spread between the 4 jars and freeze for 2 hours.

Creme Posset (sous vide):
In a saucepan bring the cream, sugar and vanilla to a boil. Put this hot preparation on the yolks, beating constantly. Strain fine and distribute between the 4 jars on the frozen Toffee sauce. Tape well and cook sous vide in fusionchef water bath at 85 °C for 1 hour. Let it cool and consume up to 3 days after its. preparation.

This recipe was kindly provided by Ricardo Maffeo.