Sous vide creme anglais

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Want to use sous vide for creme anglais. Don't have a vacuum chamber so will use food saver for vacuum. Thought I would combine all ingredients and freeze and then vacuum. Can anyone give any imput.

Steve

By delste on Wednesday, December 29, 2010 at 03:31 PM

2 Replies So Far

Freezing it should work fine but you could also just put the ingredients into a ziploc bag and cook them that way. Here's the French Culinary Institute talking about their method:
Creme Anglaise.

By Jason Logsdon on Wednesday, December 29, 2010 at 10:06 PM

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Sous vide creme anglais

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