Easy Vanilla Crème Brulee
4 servings
INGREDIENTS
1 1/2 cups heavy cream
8 large egg yolks
1/2 cup granulated sugar plus more for burning tops
The seeds scraped from a vanilla bean
METHOD
1.
Use your Immersion Circulator with your cookware or cooking vessel
according to the operation instructions on page 8. Fill with
appropriate amount of water.
2.
Set temperature to 181°F.
3.
While water heats place ingredients in a blender and blend for a few
seconds.
4.
Pour mixture into a quart size zipper top bag and seal using the
water displacement method to remove all air (see page 10). When
water comes to temperature, place bag in stockpot making sure it
remains fully submerged in water.
5.
Cook for 1 hour.
6.
Remove and knead bag to distribute ingredients evenly.
7.
Snip a corner of the bag and pipe mixture evenly between 4
ramekins.
8.
Tap ramekins to smooth the tops of the custards, you want it to be
smooth.
9.
Chill for 4 hours or up to 2 days (cover if storing this long).
10.
To serve, sprinkle an even layer of sugar over each ramekin, don’t
make layer of sugar too thick.
11.
Burn sugar with a blowtorch, if desired add a second layer of sugar
and burn again.
12.
Chill for a few minutes before serving.
Pesto Salmon
2 servings
INGREDIENTS
2 salmon fillets
Kosher salt and fresh pepper to taste
2 tablespoons pesto, plus more for serving
METHOD
1.
Use your Immersion Circulator with your cookware or cooking vessel
according to the operation instructions on page 8. Fill with
appropriate amount of water.
2.
Set temperature to 115°F.
3.
Season fillets with salt and pepper.
4.
Spread 1 tablespoon of pesto over each fillet.
5.
Place fillets in a zipper top bag, remove air, and seal bag.
6.
When water comes reaches 115°F, place bag in stockpot.
7.
Cook for 45 minutes.
8.
Serve with additional pesto.
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