Custard cooking sous vide

Creams

Préparation

5 min

Traitement thermique

30 min

Temps de conservation

3 jours au réfrigérateur

For how many ?

Ingredients

Jaune d’œuf

Sucre semoule

180 g

Lait

1 L

Gousse de vanille

Steps

In a container, pour the egg yolks and the sugar. Whisk until smooth and homogeneous. Then add the milk and the vanilla, then mix thoroughly.
Divide the preparation into two vacuum bags Le Parfait® 20x30 cm. Carefully clean the edges of the bag, then vacuum-pack it. Make sure that no liquid goes back into the machine: use gravity by letting the bag hang towards the ground. Then carry out a wet solder.
Immerse the immersion heater in a pot of water. Set the temperature to 83°C and the cooking time to 30 minutes. When the water has reached the required temperature, immerse the bags. At the end of cooking, remove the bags using tongs. Gently mix the contents to homogenize the texture, then leave to cool.
Store the custard in the refrigerator in vacuum bags and consume it within a few days.

A homemade treat, ready to top your desserts and amaze your guests with every spoonful!

Recipe from chef Bastien HODE

Recettes destinées à un usage domestique, dans le respect des règles d’hygiène.

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Custard cooking sous vide

Ingredients

Steps

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