Sous vide Recipe Book 2018

1
Mix the eggs with the milk
and spices thoroughly in a
bowl, place in a vacuum-sealing,
bag and vacuum seal.
(See below for settings)
2
Cook the egg mixture.
(See below for settings)
3
Cut the vacuum-sealing bag
open on 3sides, cut the
custard royale into shape, and
serve in a clear beef bouillon.
Ingredients
3eggs (medium)
180ml milk
½tsp salt
A little freshly grated nutmeg
Preparation time:
approx. 35minutes
Cooking duration:
30minutes
Step 1 settings
Vacuum seal the bag
Vacuum level 2
Step 2 settings
Cooking method: Sous-vide
Temperature: 176°F (80°C)
Duration: 30minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
Custard royale
Sauces and more
>> Tip:
After cooking, the custard royale
can be cut using a pastry cutter or
a knife.
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