Hi does anyone have a recipe for custard in the Sous Vide that I can use for an Egg Custard Tart. I have tried a few recipes for Sous Vide and they don't seem to set after 24 hrs in the fridge. What is it that determines the thickness/setting time More egg yolks? More Sugar?
I want to make 1.5 litres.
Edited by Atomizer, 08 May 2014 - 09:13 AM.