Basic Custard 101

Carlene Thomas RDN
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.
Serves
6
Prep Time
00:05
Cook Time
01:30
Basic Custard 101
4.87 (15)
1089
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.
Mix Custard Base

3. Add Cream

Slowly whisk in the heavy cream.
Add 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.
Strain

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).
Whisk

7. Serve

Serve with berries or use as part of another dessert (see note).
Serve
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