- 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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
