sarah: (Default)
[personal profile] sarah posting in [community profile] faultlessrecipes
160g egg yolks (10-12 yolks)
90g granulated sugar, plus more for dusting
1/2 tsp salt
600g heavy cream
Berries for garnish (optional)

Equipment:
Sous vide setup
Wide mouth canning jars
Blowtorch
Fine-mesh strainer

Heat water bath to 176° F (80° C).

Combine yolks, sugar, and salt. Whisk until smooth.

In a pot on the stove, heat cream to 158° F (70° C). Then slowly (very slowly: a thin drizzle) whisk this into the egg mixture. Pour too fast, and you'll curdle the eggs.

Strain the mixture, then allow to rest for 20-30 minutes so that most of the bubbles dissipate. Gently skim away any remaining bubbles with a spoon.

Cast ~150g of mixture into each jar, pouring in a slow, low, steady stream to avoid creating more bubbles. I used these 4 oz Ball jelly jars, and filled them nearly full (a couple cm of space at the top, where the threads are). Note: you may want to pre-warm the jars with a dip in some hot water to reduce the chance of cracking in the sous vide.

Close with lids and bands, but only finger-tip tight: place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction, then once more to tighten. (This is necessary to let the trapped air escape when submerged, otherwise the air will crack the jars as it expands.)

Sous vide for an hour. If you are using an Anova circulator, turn it off while you are placing the jars in the pot: this will keep them from jostling before they settle.

After removing the jars, let them sit on a trivet for 10-15 minutes to cool a bit, then place into an ice bath to chill completely. (If you go straight from the sous vide to the ice bath, the jars may crack.) Once the jars are cold they will last up to a week, sealed, in the refrigerator.

When ready to serve, let them warm a few minutes, then remove the lid from the jar. If condensation has pooled on the surface of the custard, gently dab with the corner of a paper towel to remove.

Using a small sieve or your fingers, dust a layer of sugar over the surface of the custard. The more sugar you use, the more crunchy and caramelized your top layer will be.

Set blowtorch to a low gas-release setting. Holding the torch in your dominant hand, and the jar in the other, focus the flame on the custard, while rotating the jar. Once you have achieved the color you want, allow the sugar to set for five minutes.

Top with berries, mint leaves, or whatever you desire. Then lick clean.

from Chef Steps


Date: 2015-03-08 01:59 am (UTC)
jenett: Big and Little Dipper constellations on a blue watercolor background (Default)
From: [personal profile] jenett
Those look stunning. The fruit!

Profile

faultlessrecipes: (Default)
Faultless Recipes: Food from the Faultless Pajama

July 2016

S M T W T F S
     12
3456789
1011121314 1516
17181920212223
24252627282930
31      

Page Summary

Style Credit

  • Style: Fanya for Ciel by nornoriel

Expand Cut Tags

No cut tags
Page generated Jul. 22nd, 2017 02:45 am
Powered by Dreamwidth Studios