These last weekend, I tried this recipe (recipe from another sousvide cooker).
That was a great success, 12 portions was ate so quickly, creamy and tasty.
And so easy to make it!
- 120gr egg yolks (6 eggs)
- 70gr sugar
- 500gr cream 35%
- 10gr vanilla sugar or vanilla aroma
Whisk egg yolks and sugar.
Add cream and whisk again.
Prepare your Anova,
Just before filling pots, with a spoon remove foam on the top of the preparation.
Cook for 1 hour at 80°C / 176°F
Chill in fresh water then stay in fridge for at least 4 hours.
Just before service, sprinkle sugar and with a blowtorch caramelize sugar.
Be careful when you heat to caramelize sugar, if you used a common glass jar it can explode, you should use special jar for sterilized conserve. And avoid to heat directly the glass!