Sous Vide Crème Anglaise

Clifton Food Range

Clifton Food Range

Standard Supplier 3rd August 2011
Clifton Food Range

Clifton Food Range

Standard Supplier

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.


  • 4 egg yolks
  • 120g caster sugar
  • 250ml milk
  • 250ml double cream
  • 1/4 vanilla bean seeds


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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