Pot De Creme Sous Vide

Set your Sous Vide to 73 degrees Celsius (163 degrees Fahrenheit).

Take 7 egg yolks in a bowl along with the sugar and whisk them well together.

Place a large pot on medium heat. Add the cream. Next, add the Marabou chocolate. Stir well until the chocolate is completely mixed with the cream.

Next, add the mixture of sugar and egg yolks, and mix the two masses thoroughly together.

Optionally, use a hand mixer or an immersion blender. It is IMPORTANT! that the mixture is completely smooth and combined.

Next, filter the mixture into a bowl through a sieve/strainer to remove any residues from the egg yolks.

Then, just pour the mixture into jars, put the lid on, and place them in the Sous Vide for an hour and a half. If the jars are not sealed tight, you can optionally use a rubber band around the lid.

73 degrees Celsius (163 degrees Fahrenheit) hot water is quite hot - be careful not to burn yourself - optionally use grill tongs to place the jars in the water bath.

After an hour and a half in the water, take the jars out and cool them down. Once they've cooled off, place them in the fridge for 6-24 hours before serving - the longer, the better the consistency. Note that it is normal for them to be relatively liquid when still warm - the consistency sets as they cool down.

After cooling, they are ready for serving - optionally garnish with Smarties and KitKat - but only your imagination sets the limit for the decoration.

Enjoy and bon appétit.