Basic Custard 101
Carlene Thomas RDN
December 15, 2021
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.