- 4 large egg yolks
- 1/2 cup of granulated sugar
- 1 cup of heavy cream
- 1 vanilla bean, split and scraped
- 4 tablespoons of granulated sugar, for topping
- Preheat your sous vide water bath to 183°F (84°C).
- In a mixing bowl, whisk together the egg yolks and sugar until well combined.
- In a saucepan, heat the cream and vanilla bean over medium heat until it begins to simmer. Remove from heat and let it steep for 5 minutes.
- Slowly pour the cream mixture into the egg yolk mixture, while whisking constantly, to temper the eggs.
- Strain the mixture through a fine mesh sieve into a pitcher or measuring cup with a spout.
- Pour the mixture into four 4-ounce ramekins, leaving about a 1/4 inch of space at the top.
- Place the ramekins in a sous vide bag and seal using a vacuum sealer or the water displacement method.
- Lower the bagged ramekins into the preheated water bath, making sure the ramekins are completely submerged.
- Cook for 30 minutes, then remove the ramekins from the water bath and let them cool to room temperature.
- Once cooled, refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle 1 tablespoon of granulated sugar over the surface of each custard. Use a kitchen torch to carameliSe the sugar, until it forms a crispy top. Let it cool for a few minutes before serving.
This recipe shows how easy it is to make a classic French dessert using a sous vide machine. The precise temperature control of the sous vide method ensures that the custards are cooked perfectly every time, resulting in a creamy and smooth texture. The addition of vanilla bean elevates the flavoUr and aroma of the custard. Serve it with a carameliSed sugar crust for a delicious and elegant dessert.
For more recipes check out Suvi Cooking blogs.