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Ok, this is going to be a little like a Choose-Your-Own-Adventure recipe: I made this once (so far) but using ideas from a couple of sources, one of which had its own variations. So be prepared to make choices.
The flavor choices came from Modernist Cuisine at Home and there are a LOT more - I typed up the ones that sounded most appealing to me. If any of these others sound compelling to you, send me an email (jen.pauls@gmail.com) and I'll give you details: Bacon Brown Sugar, Cinnamon Vanilla, Citrus, Coconut, Fruity Pebbles(?!), Middle Eastern (cardamom/saffron/flower water), Mint, Lemongrass/Ginger, Earl Grey, Honey, Green Tea, Mandarin, Pistachio, Almond, Raspberry.
Makes 4 servings.
Base - Pick One:
3/4 c cream AND 2/3 c whole milk
or
13.5 oz can coconut milk (not low fat)... This IS a bit more liquid than the cream/milk base and wasn't from the original recipe, but it worked for me with chocolate added; it might be a bit loose with other flavors; let me know how it goes if you try it!
Flavor - Pick One:
Chocolate: 100 g (3.5 oz) dark chocolate, chopped and 1/2 t vanilla extract
Caramel: choose 1/4 c sugar for your sweetener
Popcorn (infusion/takes extra time): 2.5 c popped butter-flavored popcorn
Coffee (infusion/takes extra time): 80 g (3/4 c) whole dark-roast coffee beans
The Rest:
1/8 - 1/4 c sweetener of your choice (I used 2 T Splenda with the chocolate)
80 g (about 4-5) egg yolks
pinch salt
Add flavor to your base:
Chocolate: Heat base in microwave so that it's warm, not hot. Dump in chocolate and whisk until smooth.
Caramel: Cook sugar in small heavy saucepan to a dark amber. Add base, taking care as it will boil/steam. Whisk to combine (you may have to return it to gentle heat to completely dissolve the caramel).
Popcorn: Combine base with popcorn and blend (immersion blender works well). Refrigerate overnight. Strain, using a ladle to press all the liquid from the swollen popcorn.
Coffee: Combine base and coffee beans. Refrigerate for 12 hours. Strain out coffee beans.
Preheat sous vide bath to 180F/82C with rack in place so that the water will ultimately come to within 1/2" of the tops of your ramekins. I didn't have a rack that fit my container and tried tuna cans (a little too short), then ended using another set of upside-down ramekins. If you gauge your water level before filling ramekins and plan to take them back out for filling, make sure your water level doesn't drop below the minimum safe level for your sous vide device.
Add "The Rest" to your flavored base and whisk to combine. Pour through a sieve and divide between ramekins. Cover tightly with plastic wrap (I used rubber bands). Place in water bath and cook for 1 hour (to core temperature of 176F/80C). Remove with tongs and refrigerate until chilled, at least 2 hours. (I removed the plastic wrap, flipped it over, and put it back to avoid having condensation drip on the tops. This wasn't part of original instructions but seemed prudent.)
To serve, sprinkle tops with sugar and fire up your blowtorch! Hit the sugar with heat until it turns golden/amber and melty. Let cool to a crisp crust and serve.
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