Adapted from a recipe by Madeline Fiore
- 1 cup (240 ml) heavy whipping cream
- 1/3 cup (80 ml) whole milk
- 1 whole tablet (about 3 ½ ounces/100 g) Ibarra Mexican Chocolate, chopped
- 1 tablespoon (15 ml) sugar
- 3 egg yolks
- 2 teaspoons (10 ml) cocoa powder
- ¼ teaspoon (1.25 ml) vanilla extract
- 1/8 teaspoon (0.6 ml) sea salt
- Elevate the bottom perforated grill of the SousVide Supreme on a non-rusting baking rack or baking platform.
- To properly fill the water bath to the correct level:
- Fill the pots (ramekins or custard cups you will use) with water
- Set the pots on the perforated grill of the water bath
- Add enough water to the bath to bring the water level halfway up the sides of the ramekins
- Remove the pots, empty, and dry well. Set aside.
- Preheat the SousVide Supreme water oven to 180F/82C.
- In a saucepan on a traditional stove top, scald the heavy whipping cream and milk. Shut off the heat and pour the milk and cream over the chocolate and sugar. Let sit for 5 minutes.
- Meanwhile, in a small bowl, whisk together the egg yolks, cocoa powder, vanilla and sea salt. Set aside.
- After 5 minutes, stir the chocolate and cream together until well mixed.
- Whisk in the egg mixture.
- Fill the pots with the crème base and put the them carefully onto the baking rack in the water oven. Cover the pots with a sheet of aluminum foil or plastic wrap (cling film) to keep drops of condensation out.
- Cook in the water oven for 30 minutes or until the centers are almost set but still a bit wobbly.
- Remove from the water oven and let cool for about 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours prior to serving.
- Garnish with shaved Mexican chocolate and a dollop of freshly whipped cream.
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