Vanilla Beans Pots de Creme
By Recipe courtesy of Anova
Images
Ingredients
- 8 large egg yolks
- ½ cup granulated sugar
- 1 teaspoon vanilla bean paste or 1 whole vanilla bean, split lengthwise
- Pinch kosher salt
- 1 cup heavy cream
- ½ cup whole milk
Procedure
Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
In a blender or food processor, puree the egg yolks, sugar, vanilla paste, and salt until smooth, about 30 seconds. Transfer to a large bowl.
Combine the cream and milk in a small saucepan. Bring to a simmer over medium-high heat and then remove from the heat. Slowly whisk warm milk into the egg mixture. Let cool for 20 minutes.
Divide mixture between 6 individual sealable glass jars. Seal until fingertip-tight with lids. Place in the water bath and set the timer for 45 minutes.
When the timer goes off, remove the jars from the water bath. Let cool at room temperature for 10 minutes and then transfer to an ice bath to cool completely.
Refrigerate for at least 4 hours or up to 1 week before serving.
In a blender or food processor, puree the egg yolks, sugar, vanilla paste, and salt until smooth, about 30 seconds. Transfer to a large bowl.
Combine the cream and milk in a small saucepan. Bring to a simmer over medium-high heat and then remove from the heat. Slowly whisk warm milk into the egg mixture. Let cool for 20 minutes.
Divide mixture between 6 individual sealable glass jars. Seal until fingertip-tight with lids. Place in the water bath and set the timer for 45 minutes.
When the timer goes off, remove the jars from the water bath. Let cool at room temperature for 10 minutes and then transfer to an ice bath to cool completely.
Refrigerate for at least 4 hours or up to 1 week before serving.
Vanilla Beans Pots de Creme
By Recipe courtesy of Anova
Ingredients
- 8 large egg yolks
- ½ cup granulated sugar
- 1 teaspoon vanilla bean paste or 1 whole vanilla bean, split lengthwise
- Pinch kosher salt
- 1 cup heavy cream
- ½ cup whole milk
Procedure
Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
In a blender or food processor, puree the egg yolks, sugar, vanilla paste, and salt until smooth, about 30 seconds. Transfer to a large bowl.
Combine the cream and milk in a small saucepan. Bring to a simmer over medium-high heat and then remove from the heat. Slowly whisk warm milk into the egg mixture. Let cool for 20 minutes.
Divide mixture between 6 individual sealable glass jars. Seal until fingertip-tight with lids. Place in the water bath and set the timer for 45 minutes.
When the timer goes off, remove the jars from the water bath. Let cool at room temperature for 10 minutes and then transfer to an ice bath to cool completely.
Refrigerate for at least 4 hours or up to 1 week before serving.
In a blender or food processor, puree the egg yolks, sugar, vanilla paste, and salt until smooth, about 30 seconds. Transfer to a large bowl.
Combine the cream and milk in a small saucepan. Bring to a simmer over medium-high heat and then remove from the heat. Slowly whisk warm milk into the egg mixture. Let cool for 20 minutes.
Divide mixture between 6 individual sealable glass jars. Seal until fingertip-tight with lids. Place in the water bath and set the timer for 45 minutes.
When the timer goes off, remove the jars from the water bath. Let cool at room temperature for 10 minutes and then transfer to an ice bath to cool completely.
Refrigerate for at least 4 hours or up to 1 week before serving.