- 4 egg yolks
- 120g caster sugar
- 250ml milk
- 250ml double cream
- 1/4 vanilla bean seeds
Sous Vide Crème Anglaise
Sous Vide Crème Anglaise
Thanks to Olly Rouse we have been enjoying a delicious Crème Anglaise which we particularly like poured over our home grown rhubarb. It makes a light and refreshing summer pudding which is quick and easy to prepare for dinner parties. This recipe makes 500ml of Crème Anglaise. Strong aromatics are produced as a result of the infusion of the ingredients.
Ingredients
Method
Combine all of the ingredients while cold. Pour into a vacuum bag and seal under full vacuum. Poach in a Clifton Water Bath set at 82°C for 40 minutes.
Once cooked, shake the bag vigorously and cool as quickly as possible ~ or use as required.
Label and store at temperatures below 3°C.
Pour over vanilla sous vide rhubarb which has been cooked in aCliftonwater bath at 61°C for 20 minutes to make a delicious pudding.
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