Sous vide Recipe Book 2018

1
Halve the vanilla pod,
scrape out the pulp, and
mix thoroughly with the eggs,
cream, and sugar in a mixer or
with a hand blender.
2
Put the vanilla mixture in
the vacuum-sealing bag and
vacuum seal.
(See below for settings)
3
Cook the mixture.
(See below for settings)
4
Then knead the
vacuum-sealing bag well and
serve immediately, or allow to
cool down. Delicious served as
a sweet addition to red berry
compote.
Ingredients
1vanilla pod
3 eggs
250g cream
30g sugar
Preparation time:
approx. 40minutes
Cooking duration:
30minutes
Step 2 settings
Vacuum seal the bag
Vacuum level 2
Step 3 settings
Cooking method: Sous-vide
Temperature: 168°F (76°C)
Duration: 30minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
3–4portions
Quick vanilla sauce
Sauces and more80