Sous-vide crème anglaise
A smooth, evenly cooked crème anglaise, cooked in a bag and then briefly blended.
1h 5minPrep 15minCooking 50min 6 servings🟡 MediumSOUS_VIDEVegetarianGluten-free
D
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Preheat the water bath to 82°C.
- 2
Gently whisk the egg yolks and sugar, add the milk, cream and vanilla seeds, then transfer to a suitable bag.
- 3
Cook for 45 minutes, gently massaging the bag once or twice.
🌡 82°C⏱ 45 min🔧 thermoplongeur - 4
Pour into a container, blend briefly, then cool rapidly if not serving immediately.
Frequently asked questions
Why blend it after cooking?▾
This makes the custard uniform and removes any small lumps, restoring a perfectly smooth texture.
How should this recipe be stored?▾
Keep in an airtight container, refrigerating when the recipe contains perishable fresh ingredients, and consume promptly.
