Courtesy of SousVide Supreme Culinary Specialist, Sophie
Serves 4

INGREDIENTS
For the Cinnamon Custard

• 3 egg yolks
• ½ cup (120 ml) milk
• ½ cup (120 ml) cream
• 4 tablespoons (50 g) granulated sugar
• A few drops vanilla extract
• 1/8 teaspoon (1.2 ml) cinnamon

For the Vanilla Apple Compote

• 2 large apples/ 2 cups (280 g) peeled, cored and diced apples
• 5 tablespoons (75 ml) water
• 1 tablespoon (12.5 g) sugar
• 1/8 teaspoon (1.2 ml) vanilla extract

For the crumble

• 7 each (50 g) graham crackers/digestive biscuits, crumbled (Cinnamon Grahams work well, too)

DIRECTIONS

1. Fill and preheat the SousVide Supreme to 185F/85C.
2. Whisk together the egg yolks, milk, cream, sugar, vanilla and cinnamon until well blended.
3. Pour the custard mixture into a small (quart /0.95 liter) zip-closure cooking pouch Use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.
4. Put the diced apple, sugar, water and vanilla extract into another small (quart /0.95 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.
5. Submerge both pouches in the water bath for one hour.
6. Remove from the water oven and before serving, if you like, give the custard a quick stir with a hand whisk or strain through a sieve to remove any stray eggy bits that might remain.
7. The apples will be slightly mushy when cooked. If you like a chunkier texture you can serve straight from the pouch. I personally like a smooth puree, so I put the apples in a blender for a few seconds.
8. Spoon the apple chunks (or puree) into bottom of four ramekins or small bowls.
9. Spoon the custard on top of the apple and garnish each cup with a layer of graham cracker (digestive biscuit) crumbles.
10. Serve straight away, warm, or if you prefer, let them cool and then chill them in the refrigerator to eat later. Both ways are delicious.