Recipe inspired by Anova Culinary
Custard Filling
2 cups heavy cream
¼ cup sugar
4 large egg yolks
1 tsp vanilla extract
Topping
2 tbsp sugar
1
Set the Sous Vide Precision Cooker to 179F
2
In a bowl, whisk together the heavy cream, egg yolks, sugar, and vanilla
3
Divide into 4 mini mason jars with a sealed cap and immerse in water bath for 30 minutes
4
Once the timer is up, let the jars cool and place in the fridge for 4 hours.
5
Remove from fridge and sprinkle the top of each custard with 1/2 tbsp sugar
6
Brown the sugar with a kitchen blowtorch or under a broiler until the sugar is dark golden brown and bubbling
CategoryDesserts
Ingredients
Custard Filling
2 cups heavy cream
¼ cup sugar
4 large egg yolks
1 tsp vanilla extract
Topping
2 tbsp sugar
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