Easy Creamy Vanilla Custard
Carlene Thomas RDN
September 19, 2023
Want perfectly smooth custard without using a water bath or tempering eggs? With perfect results and zero hassle, the Anova Precision Oven’s sous vide and steam modes make this recipe worry free.
Notes: Use this custard base as a start to creme brûlée, cream puffs, or even as a ridiculously good pudding, adjusting the oven temperature as needed to stiffen the custard. For pourable custard sauce, decrease the oven temperature to 170°F (77°C). For firmer creme brûlée, increase the oven temperature to 184°F (84°C).
Do not skip the chilling process or the custard will not adequately thicken.
This recipe makes 3 cups.
Serves
6
Prep Time
00:05
Cook Time
01:30
4.91 (19)
2113
Ingredients
½ cup
granulated sugar
5 large
egg yolks
1 tsp
high-quality vanilla extract
¼ tsp
kosher salt
2 cups
heavy cream
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 177°F
Heat: Rear
2. Mix Custard Base
Whisk together the sugar, egg yolks, vanilla, and salt in a large bowl until smooth.
3. Add Cream
Slowly whisk in the heavy cream.
4. Strain
Pour the custard mixture through a fine-mesh strainer into an oven-safe baking dish. For the cooking time listed in the recipe, the custard should be about 1 inch deep in the container. If you see that the custard is significantly deeper than 1 inch, you’ll need to increase the cooking time; use an instant-read thermometer to track when the custard reaches the oven temperature.
5. Cook
Rack
Transfer to the oven and cook for 1 1/2 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 177°F
Heat: Rear
01:30 Timer
6. Whisk
Whisk the cooked custard until smooth. Pour into your desired serving dish(es). Refrigerate for 4 hours (see note).
7. Serve
Serve with berries or use as part of another dessert (see note).
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