Want to use sous vide for creme anglais. Don't have a vacuum chamber so will use food saver for vacuum. Thought I would combine all ingredients and freeze and then vacuum. Can anyone give any imput.
Steve
2 Replies So Far
Freezing it should work fine but you could also just put the ingredients into a ziploc bag and cook them that way. Here's the French Culinary Institute talking about their method:
Creme Anglaise.
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