Basic Custard 101

Carlene Thomas RDN
Carlene Thomas RDN
August 13, 2020
Want perfectly smooth custard without a ban marie or having to temper eggs? You’ll use this custard recipe from now on! With perfect results and zero hassle the Anova’s Precision Oven uses steam and sous vide mode to make this recipe worry free. Use this base as a start to creme brûlée, cream puffs, or even as a ridiculously good pudding. This recipe makes 3 cups. To turn it into creme brûlée, cook at 184 for one hour.
Prep Time
Cook Time
Basic Custard 101
4.9 (10)
Large egg yolks
½ cup
2 cups
Heavy cream
¼ tsp
Kosher salt
1 tsp
High quality vanilla extract

1. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 177°F
Heat: Rear

2. Mix custard base

Whisk yolks, sugar, salt, and vanilla in a large bowl.
Mix custard base

3. Whisk in heavy cream

Slowly whisk in heavy cream.
Whisk in heavy cream

4. Sieve

To remove any lumps, pour through a fine mesh sieve into an oven safe dish.

5. Cook for an hour

Sous Vide Mode: On
Steam: 100%
Temp: 177°F
Heat: Rear
01:00 Timer

6. Whisk

Whisk and pour into creme brûlée dishes or desired dish for serving. Chill for 4 hours. Do not skip the chilling process or the custard will not adequately thicken.

7. Serve

Serve with berries or use as a next step for building another dessert.
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