SOUS VIDE CREME ANGLAISE RECIPES

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SOUS VIDE VANILLA CREME ANGLAISE - SOUS VIDE RECIPES



Sous Vide Vanilla Creme Anglaise - Sous Vide Recipes image

If you love ice cream when it gets all melty and delicious, you’ll love this sous vide vanilla creme anglaise. Creme anglaise is pretty much just ice cream that hasn’t been frozen, and it’s perfect for pouring over warm desserts, whiskey-poached stone fruits like peaches, or fresh berries. We store ours in an air-tight mason jar (if we don’t eat it all right away) in the fridge. It will keep for up to three days, covered and refrigerated.

Provided by Emily Farris and Jeff Akin

Total Time 01 hours 00 minutes

Prep Time 015 minutes

Yield Ingredients for 6

Number Of Ingredients 6

SOUS VIDE CRÈME ANGLAISE - CHEF JOBS, RECIPES, SUPPLIERS ...

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.

Provided by Clifton Food Range

Number Of Ingredients 5

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

Steps:

  • 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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