(no subject)

[madbaker]

This week's Resolution Recipe: Creme Anglaise.

4 large egg yolks
1/2 cup whole milk
1 cup cream
1/3 cup sugar
3/4 tsp vanilla

Whisk together everything. Heat the sous vide machine to 175. Pour mixture into a quart Ziploc. Slowly lower bag into water; when 1" from being submerged, zip it shut. Place the bag in the water bath and cook for 20-25 minutes. Remove and let cool slightly. Puree the mixture with a blender or immersion blender. Serve warm or cold.

What worked: regular creme anglaise is not difficult; you just have to heat it enough to cook the eggses without it curdling. This takes all the guesswork out of it. It tasted exactly like good creme anglaise and required very little work. We served it cold over blackberries.

What didn't: I didn't actually need to run it through the blender. The only piece of cooked egg we found was one that stuck in a fold of the Ziploc. Along those lines, it takes a while to get the water up to temp; some of the sugar settled out in the meantime. I would wait to whisk everything until the water is ready.

Will I make it again? Delicious and easy. Sure.

Comments

[tshuma]

I am lusting after sous vide equipment, but I know I will not use it as much as you do and haven't gotten through the complicated internal negotiations to make acquiring said set okay yet. For the time being, I am living vicariously through these entries. So, thanks! :)

[madbaker.livejournal.com]

I'm glad! We only use it every couple of weeks. Partly by design - I don't want to get bored with it, and it does take a fair amount of time and energy.

I am cooking a hunk o' beef for Xmas Eve with my dad; that way all we have to do is pan-fry when we get to his place and it will be medium-rare all the way through. Supposedly sous-vide cooking a piece of chuck for hours gets it to ribeye tenderness. We'll see!