Pot de creme is French for “pot of cream,” and it’s such a simple, spectacular, custardy dessert. This sous vide vanilla bean pots de creme are ready in just an hour. (Note: these do need to chill for four hours before they’re ready to serve.
Sous Vide Ultimate Creme Brûlée with Flavor Variations
Sous Vide: Smooth and silky, creamy and rich, with that perfect layer of crunchiness to tap-tap-tap through to enjoy! Creme brûlée is a favorite sous vide dessert for so many reasons, and now you have the ultimate basic recipe that you can alter with flavor variations while knowing it is going to come out perfect every time!
Red Wine Roasted-Rhubarb Compote Recipe Red wine and vanilla add flavor and richness to this simple roasted-rhubarb compote, perfect for serving with yogurt, whipped cream, vanilla ice cream, or pound cake.