Serves 4 to 6
- 2 cups (470 ml) heavy cream
- 4 egg yolks
- 1/4 cup (57 g) granulated sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 3 tablespoons (45 ml) granulated or brown sugar (for finishing)
- To properly set the level of water:
- Raise the perforated bottom grill by placing it atop a baking rack.
- Select 4 to 6 ramekins or custard cups that will fit comfortably inside the water oven to cook your custard.
- Fill them with water and position them on the perforated grill.
- Fill the water oven with just enough water to come within ¼ to ½ inch (.65 to 1.25 cm) of the top of the ramekin.
- Remove ramekins, empty, and dry them well.
- Preheat the SousVide Supreme to 195°F /90.5°C.
- Generously butter the interior of the ramekins and set aside.
- Pour the cream into a pan over medium heat and cook, stirring occasionally until the mixture simmers, about 10 minutes.
- Meanwhile, put the egg yolks and sugar into a mixing bowl and beat them until light colored and frothy.
- Whisk 1/4 cup (50 ml) of the heated cream into the beaten yolks to temper them, so they do not scramble when cooked. Then, gradually whisk the remaining cream into the yolks.
- Pour the mixture through a fine sieve to remove any egg strands.
- Stir in the vanilla.
- Pour the mixture into the prepared ramekins, dividing evenly, and cover with foil.
- Set carefully into the water oven and cook for 1 ½ hours until custard has set. Centers should wiggle slightly when shaken, but not be soupy.
- Remove the ramekins from water bath and cool for 30 minutes, then refrigerate for at least 3-4 hours or overnight before serving.
- When ready to serve, sprinkle each serving with 1 teaspoon (5 ml) granulated sugar and caramelize with a kitchen torch or under a pre-heated broiler.
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