Recipe inspired by Anova Culinary
Set the Sous Vide Precision Cooker to 179F
In a bowl, whisk together the heavy cream, egg yolks, sugar, and vanilla
Divide into 4 mini mason jars with a sealed cap and immerse in water bath for 30 minutes
Once the timer is up, let the jars cool and place in the fridge for 4 hours.
Remove from fridge and sprinkle the top of each custard with 1/2 tbsp sugar
Brown the sugar with a kitchen blowtorch or under a broiler until the sugar is dark golden brown and bubbling
Ingredients
Directions
Set the Sous Vide Precision Cooker to 179F
In a bowl, whisk together the heavy cream, egg yolks, sugar, and vanilla
Divide into 4 mini mason jars with a sealed cap and immerse in water bath for 30 minutes
Once the timer is up, let the jars cool and place in the fridge for 4 hours.
Remove from fridge and sprinkle the top of each custard with 1/2 tbsp sugar
Brown the sugar with a kitchen blowtorch or under a broiler until the sugar is dark golden brown and bubbling