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OT: Sous Vide Salted Caramel Pots de Creme

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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 32,512
    kjs said:
    @JohnInCarolina what’s your consistency on these like versus the chocolate? I just did it and the caramel one were pretty “runny” versus the pudding consistency of the chocolate. What’s your experience?
    Next time try keeping them in for the two hrs the original linked recipe calls for.  I find that improves the consistency.  But regardless, they are not as dense as the chocolate pots.  
    "I've made a note never to piss you two off." - Stike
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    kjs said:
    @JohnInCarolina what’s your consistency on these like versus the chocolate? I just did it and the caramel one were pretty “runny” versus the pudding consistency of the chocolate. What’s your experience?
    Gotta let them ru for the 2.5 hrs.  I did them and they were similar to the chocolate.  
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  • kjs
    kjs Posts: 111
    Thanks 
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  • Moleman
    Moleman Posts: 372
    @JohnInCarolina, can you tell me what product you to use so I can order some. Hope to get it ordered and make some for this weekend. Thanks for your time. 
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  • Budaman5000
    Budaman5000 Posts: 87
    Looks great...
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  • JohnInCarolina
    JohnInCarolina Posts: 32,512
    Moleman said:
    @JohnInCarolina, can you tell me what product you to use so I can order some. Hope to get it ordered and make some for this weekend. Thanks for your time. 

    "I've made a note never to piss you two off." - Stike
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  • GrateEggspectations
    GrateEggspectations Posts: 9,976
    edited June 2018
    Nice cook. I see that some folks submerge the jars entirely. I’ve seen many recipes that call for not overtightening the lids (so as to let air escape safely during expansion) and not submerging them completely, but would love if others could confirm that submerging them is a non issue. Can someone please let me know?
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Next purchase = SV
    Maryland, 1 LBGE
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  • JohnInCarolina
    JohnInCarolina Posts: 32,512
    GrateEggspectations said:
    Nice cook. I see that some folks submerge the jars entirely. I’ve seen many recipes that call for not overtightening the lids (so as to let air escape safely during expansion) and not submerging them completely, but would love if others could confirm that submerging them is a non issue. Can someone please let me know?
    I’ve never had a problem submerging.
    "I've made a note never to piss you two off." - Stike
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  • smbishop
    smbishop Posts: 3,054
    GrateEggspectations said:
    Nice cook. I see that some folks submerge the jars entirely. I’ve seen many recipes that call for not overtightening the lids (so as to let air escape safely during expansion) and not submerging them completely, but would love if others could confirm that submerging them is a non issue. Can someone please let me know?
    I have made several batches of Egg Bites fully submerged and the jars are just finger tight, no problems at all. 

    Going to try this recipe soon!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
    Moleman said:
    @JohnInCarolina, can you tell me what product you to use so I can order some. Hope to get it ordered and make some for this weekend. Thanks for your time. 
    If you can't find it, you can also make your own Dulche le Leche in your Sous Vide setup 
    - Can of Sweetened Condensed Milk in a jar
    - Vanilla bean
    - Pinch of Salt
    - 185º for 15 hours
    1 LBGE in Chapel Hill, NC
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  • JohnInCarolina
    JohnInCarolina Posts: 32,512
    CarolinaCrazy said:
    Moleman said:
    @JohnInCarolina, can you tell me what product you to use so I can order some. Hope to get it ordered and make some for this weekend. Thanks for your time. 
    If you can't find it, you can also make your own Dulche le Leche in your Sous Vide setup 
    - Can of Sweetened Condensed Milk in a jar
    - Vanilla bean
    - Pinch of Salt
    - 185º for 15 hours
    Interesting!
    "I've made a note never to piss you two off." - Stike
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
    @Moleman  said:
    @JohnInCarolina, can you tell me what product you to use so I can order some. Hope to get it ordered and make some for this weekend. Thanks for your time. 
    Trader Joes sells a good one as well if TJ is in your area.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • northGAcock
    northGAcock Posts: 15,171
    Party says she will plan to have one at BBIV.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    CarolinaCrazy said:
    Moleman said:
    @JohnInCarolina, can you tell me what product you to use so I can order some. Hope to get it ordered and make some for this weekend. Thanks for your time. 
    If you can't find it, you can also make your own Dulche le Leche in your Sous Vide setup 
    - Can of Sweetened Condensed Milk in a jar
    - Vanilla bean
    - Pinch of Salt
    - 185º for 15 hours
    This is what I did just to say I did.  
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  • Moleman
    Moleman Posts: 372
    I ordered some last night, thanks. I also have a Trader Joe's in my area. I appreciate all the feedback from everyone. 
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  • GrateEggspectations
    GrateEggspectations Posts: 9,976
    @JohnInCarolina, @smbishop: Thanks for the input. 
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  • Moleman
    Moleman Posts: 372
    One last question asi plan on making these today for a get together tomorrow. This may sound silly but is honest, the coffee, already decode, or just fresh from the package coffee? 
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  • JohnInCarolina
    JohnInCarolina Posts: 32,512
    Moleman said:
    One last question asi plan on making these today for a get together tomorrow. This may sound silly but is honest, the coffee, already decode, or just fresh from the package coffee? 
    Not a silly question at all, I think a lot of people get confused on this.  I know of at least one for sure who's made the mistake.  

    The coffee in the recipe is for brewed coffee, not coffee grounds.  I'd think the latter would end up pretty terrible, and the grounds would probably just sink to the bottom of the jars.  

    You could of course also try making these using @Mickey's coffee rub I guess.  That stuff is amazing on chicken.  Not sure about caramel pots though.  
    "I've made a note never to piss you two off." - Stike
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