Crème anglaise en sac sous vide (pasteurisée)

Ingredients

• 1150 g sugar(150g)
• 2180 g egg yolks(180g)
• 31 pod vanilla bean
• 41 cup whole milk(240g)

Instructions

1. 1Mix sugar, egg yolks, and vanilla.
2. 2Add milk and whisk until well homogeneous directly in the vacuum bag.
3. 3Cook for 30 minutes at 80°C (steam or immersion circulator).
4. 4Rapidly cool in an ice bath to stop cooking.
5. 5Store refrigerated.