Courtesy of SousVide Supreme Culinary Specialist, Sophie
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)
- Fill and preheat the SousVide Supreme to 185F/85C.
- Whisk together the egg yolks, milk, cream, sugar, vanilla and cinnamon until well blended.
- 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.
- 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.
- Submerge both pouches in the water bath for one hour.
- 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.
- 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.
- Spoon the apple chunks (or puree) into bottom of four ramekins or small bowls.
- Spoon the custard on top of the apple and garnish each cup with a layer of graham cracker (digestive biscuit) crumbles.
- 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.