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Sous Vide Crème Caramel, Satsuma Plum Gel, Toasted Pinenuts and Baby Shiso Recipe

Sous vide creme caramel

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From the ISVA Editors

Combined with some toasted pine nuts and baby shisho, this dish elevates the simple sous vide creme caramel into something decadent and amazing.

Sous vide creme caramel is an easy to make dessert than uses the circulators ability to hold a steady temperature to cook it through without burning or scorching it.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Crème Caramel, Satsuma Plum Gel, Toasted Pinenuts and Baby Shiso Recipe

  • Published: October 28, 2021
  • By Dale Prentice, Sous Vide Australia
  • Total Time: 40 minutes
  • Cooks: 176°F (80°C) for 40 minutes

Ingredients for Sous Vide Crème Caramel, Satsuma Plum Gel, Toasted Pinenuts and Baby Shiso

  • For the Crème Caramel

  • 1/2 cup sugar
  • 1/4 cup water
  • Brandy
  • 60g sugar
  • 3 eggs
  • 150ml milk, just warm
  • 150ml cream, just warm
  • 1/4 tsp Anise Myrtle
  • For the Satsuma Plum Gel

  • 70ml water
  • 2g agar agar
  • 1/4 teaspoon freeze dried Davidson plum powder
  • 125g plum puree
  • To Assemble

  • 1 teaspoon toasted pine nuts
  • 3 baby Shiso per dish
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Cooking Instructions for Sous Vide Crème Caramel, Satsuma Plum Gel, Toasted Pinenuts and Baby Shiso

    For the Crème Caramel

    Mix the sugar and water in a small saucepan and heat to 320°F (80°C) add the brandy, allow to dissolve.

    Divide evenly between 4 moulds to cover the base completely.

    Whisk the sugar and eggs just to dissolve the sugar, add milk and cream and Myrtle, stir gently to combine.

    Divide the custard between the 4 moulds. Cover each mould with cling film and fix with a rubber band.

    Cook in the sous vide water bath at 176°F (160°C) for 40 minutes.

    Then remove from the water bath and allow to set in the fridge until completely cool.

    Run a small knife, carefully around the edge of the mould to free the custard and invert over a plate to serve.

    For the Satsuma Plum Gel

    Heat the water and the agar to 194°F (90°C) to dissolve the agar, add the powder and puree, lower heat to 158°F (70°C) and stir gently until the mix is smooth.

    Pour in to a dish to set, leave at room temperature for 10 minutes, the refrigerate for 20 minutes.

    To Assemble

    Garnish each dish with toasted pine nuts and 3 baby Shiso.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: Agar Agar, Dessert, ISVA Sous Vide Recipe Collection, Sous Vide Dessert , Sous Vide Recipes

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