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- 290ml Weck Jars (makes roughly 18 jars)
- Sous Vide
Ingredients
- 2.4L Double cream
- 24 Egg yolks
- 60ml Vanilla bean paste
- 500g caster sugar
Method
- Mix cream and vanilla in a pan, heat to 85C and maintain for 2 hours
- Cream sugar and egg yolks together
- Leave the cream to cool slightly before gradually mixing the warm liquid with the egg/sugar mixture (essentially making a custard)
- Heat water bath to 82C
- Pour custard into Weck jars (filling about 90%) and seal
- Leave jars in water bath for 1 hour
- Disconnect sous vide and run cold water into the bath to cool the jars
- Leave jars in the fridge overnight (assuming good dates on the cream, should be fine for a week if left sealed)
