Atomizer

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. Many thanks David

Many thanks guys for your help.

Hi, I have progressed from a normal home vacuum sealer to a Henkelman Boxer 42 so that I can vacuum liquids. I am having difficulty getting to grips with it; most of my liquids either boil up or start to boil. I was wondering what the procedure for liquids is, so that this doesn't happen. Does the product being cooked need to be tightly vacuumed when liquid is present? David.

I think that this is right. The thing wouldn't rise at all. But the essence of steaming a pudding (and the pain in the ass of it) is controlling the heat by having a constant level of steam. For constant, don't worry about it heat; SV is the thing. Why not just plop your vessel into the SV so it is ~ 50% immersed and cover with the traditional towel. I'd pick a higher temp...90C? so as to get close to steam and keep your times the same. I'm very interested in your expt. This year we abandoned the steamed persimmon pud because of the PITA factor and made individual sticky toffee puddings (which were great BTW). Yes you are probably correct, but I was looking for the 12 hours time to make the meat really tender, which I don't think I would get with conventional timings ????

Thats what I thought if you don't experiment then you will never learn. As a meal for family I think I will cook something else alongside just incase.

Hi I am thinking of making a Steak & Kidney Pudding and instead of steam it, I was thinking of vacuum packing the whole lot including the pudding basin and Sous Vide-ing. Does anyone know how the Suet Pudding Pastry would take to it, I was thinking of a Temp around 80C for 12 hours? David