Ingredients

• 110 g Egg yolk(s)
• 550 g Ultra-pasteurized heavy cream
• 175 g 70% dark chocolate
• 115 g Sugar
• 4 g Salt

Instructions

1. Heat sous vide water bath to desired temperature according to our doneness guide: 158F / 70C: Soft and creamy (our favorite) | 167F / 75C: Thick and rich
2. Gently crack one egg and separate the two halves over a bowl and move the yolk back and forth between the two halves until all of the white has slipped into the bowl; repeat with the remaining eggs.
3. Heat the cream over medium heat until it reaches 158F / 70C and just starts to boil, about five minutes.
4. Then, add the chocolate pieces and allow them to melt. Once melted, use an immersion blender to mix until smooth.
5. Remove pot from heat and add the sugar, salt, and egg yolks, and blend the ingredients together until smooth.
6. Place a fine-mesh strainer over a new container and strain the mixture into it.
7. Let rest for 30 minutes, then skim off any bubbles that remain on the surface.
8. Fill jars to about 1.25cm from the top. If there are any remaining bubbles on the top and you want an even texture, gently tap the jars on the counter before putting on the lids.
9. Seal the mason jars "fingertip tight" — until they’re closed but still possible to open with your fingertips. This allows air to escape from the jars when they’re submerged in water. If the jars are closed too tightly, the trapped air will press against the glass and could crack or break the jars.
10. Here’s our foolproof way to master the art of closing jars fingertip tight: place the lid on top of the jar, then using just your fingertips, twist the band to tighten until you begin to feel resistance, twist once in the opposite direction to loosen, then once more in the original direction to tighten.
11. Using canning tongs, carefully transfer jars to sous vide bath, making sure they are all fully submerged.
12. Cook for 1 hour.
13. While your sweet snack sets, go crush up some cookies.
14. Transfer cooked custards to the fridge and chill until cold. Chilling time varies. For best results, allow the pots de crème to chill overnight.