Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Atomizer

Sous Vide Egg Custard Tart

Recommended Posts

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


Edited by Atomizer (log)

Share this post


Link to post
Share on other sites

I've made the pastry cream from Modernist Cuisine at Home with good results: the ratios are

Heavy cream 100%

Whole milk 100%

Sugar 64%

Salt .3%

Egg yolks 200%

Butter 50%

 

The egg yolks are cooked at 80°C for 35 minutes and then blended with the remaining ingredients (potentially after the cream has been infused with a flavoring).

Share this post


Link to post
Share on other sites

David, can you tell us what ratios and times/temps you were using?

Share this post


Link to post
Share on other sites

I've made the pastry cream from Modernist Cuisine at Home with good results: the ratios are

Heavy cream 100%

Whole milk 100%

Sugar 64%

Salt .3%

Egg yolks 200%

Butter 50%

 

The egg yolks are cooked at 80°C for 35 minutes and then blended with the remaining ingredients (potentially after the cream has been infused with a flavoring).

 

I also made this. But with poor results. Mine did not set up at all. If you took a slice out of the tart within an hour most of the filling had oozed out :| ... Next time I make this I will use gelatine to set it.

Share this post


Link to post
Share on other sites

I'm going to preface this by saying that I am a fan of modernist techniques and use many of them on a fairly regular basis. That said, sometimes they just really are not the best way to go. Maybe it depends on the quality of one's sous vide setup, though I don't see why it would matter in this situation, but cooking a firm sliceable custard with only egg as the thickening agent using sous vide has never worked out well for me. I'm of the opinion that the purpose of modernist techniques being used in place of traditional methods is that they either improve upon the traditional methods or simplify traditional methods while maintaining equal results. In my experience, trying to do a firm egg custard via sous vide doesn't accomplish either of those goals. Which means the only real benefit is the cool factor of calling it a sous vide custard tart. But I'm always happy to learn so hopefully someone will chime in that's had better luck with it.

  • Like 2

Share this post


Link to post
Share on other sites

My guess is that the custard is not getting to temp. Liquid custard in a bag can be difficult to time, since the bag can settle differently. I would bump the temp up to 81 or 82 degrees, and make sure the bag is flat and thin as can be to allow for the best heat transfer. You can use a thermometer to make sure the custard has reached 80C.

 

I use a sous vide bath for creme brulee a la MCaH, and it works amazingly, but I have to increase the time to account for somewhat larger custard cups. As long as it reaches 80C though, it's good. 

Share this post


Link to post
Share on other sites

I also made this. But with poor results. Mine did not set up at all. If you took a slice out of the tart within an hour most of the filling had oozed out :| ... Next time I make this I will use gelatine to set it.

Interesting: you can see my results here, I didn't have stability problems at all. I wonder what the difference was?

Share this post


Link to post
Share on other sites

Interesting: you can see my results here, I didn't have stability problems at all. I wonder what the difference was?

That is interesting. I'll have to give the MC recipe a shot. I don't have a particular need to do my pastry cream via sous vide but I do have a particular need to be able to do my pastry cream via sous vide now that I've seen a successful version. My need to know how to do things is not directly tied to my need to do the things.

Edited because for some reason I hit "enter" before I was done typing.

 


Edited by Tri2Cook (log)

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By boilsover
      Solid intermediate cook, here.  Not especially intimidated by elaborate preps.  But I'm new to SV, and would like a recommendation for a cookbook for guidance and exploration.
       
      I was thinking of Tom Keller's Under Pressure, but I'm wondering if the preps he includes may not be the most generally useful.  What do you all like, and why?
       
      Thanks!
    • By Kasia
      Chocolate cake with plums
       
      The first cake I ever dared to bake by myself was a chocolate cake. I have since baked it many times, always using the same recipe, and many times I have spoiled it at the beginning of preparation. It is necessary to cool down the chocolate mixture before adding the rest of the ingredients. On a hot summer day this process is very long, so I accelerated it by putting the pot with the mixture into some cold water in the kitchen sink. Many times, by mistake, I turned on the tap and poured water onto the cooling mixture. In hindsight these situations were amusing, but at the time it wasn't funny.

      This chocolate cake is excellent without any additives. You can enrich it with your favourite nuts or butter icing. Today I added some plums to the top of the cake. It was great and its sweet chocolate-plum aroma lingered long in my home.

      Ingredients (25cm cake tin):
      200g of flour
      150g of butter
      3 tablespoons of cocoa
      120g of brown sugar
      15ml of almond milk
      100g of dark chocolate
      1 egg
      1 teaspoon of baking powder
      plums

      Heat the oven up to 180C. Smooth the cake tin with the butter and sprinkle with dark cocoa.
      Put the butter, milk, sugar, cocoa and chocolate into the pan. Heat it until the chocolate is melted and all the ingredients have blended together well. Leave the mixture to cool down. Add the egg, flour and baking soda and mix them in. Put the dough into the cake tin. Wash the plums, cut them in half and remove the stones. Arrange the plum halves skin side down on top of the cake. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!

    • By Chris Hennes
      On Nov. 7, 2017, Modernist Bread will finally arrive on my doorstep. Having preordered it literally the first day it was available, to say I'm excited about this book is a bit of an understatement. The team at The Cooking Lab have been gracious enough to give @Dave the Cook and me early electronic access to the book and so I've spent the last week pouring over it. I'm just going to start with a few initial comments here (it's 2600 pages long, so a full review is going to take some time, and require a bunch of baking!). Dave and I would also be happy to answer any questions you've got.
       
      One of the main things I've noticed about this book is a change in tone from the original Modernist Cuisine. It comes across as less "everything you know is wrong" and more "eighty bazillion other bakers have contributed to this knowledge and here's our synthesis of it." I don't think it's an exaggeration to say that Myhrvold and company are now the most experienced bread-bakers in the world. Not necessarily in terms of the number of identical loaves they've produced, but in the shear number of different recipes and techniques they've tried and the care with which they've analyzed the results. These volumes are a distillation of 100,000 years of human breadmaking experience, topped off with a dose of the Modernist ethos of taking what we know to the next level.
       
      The recipes include weight, volume, and baker's percentages, and almost all of them can be made by both a home baker and someone baking in a commercial facility. The home baker might need to compromise on shape (e.g. you can't fit a full-length baguette in most home ovens) but the book provides clear instructions for both the amateur and professional. The recipes are almost entirely concentrated in volumes 4 and 5, with very few in the other volumes (in contrast to Modernist Cuisine, where there were many recipes scattered throughout). I can't wait for the physical volumes to arrive so that I can have multiple volumes open at once, the recipes cross-reference techniques taught earlier quite frequently.
    • By Kasia
      Plum tart with almonds
       
      Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.
       
      Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits.
       
      Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That's why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.
       
      I don't like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.
       
      Ingredients:
      Dough:
      250g of flour
      half a teaspoon of baking powder
      8g of vanilla sugar
      3 tablespoons of sugar
      150ml of 18% cream
      150g of butter
      Filling:
      600g of plums
      1 egg white
      3 tablespoons of minced almonds
      2 tablespoons of brown sugar
      200g of plum stew
      1 teaspoon of cinnamon
      Crumble topping:
      50g of butter
      3-4 tablespoons of flour
      3 tablespoons of brown sugar
      8g of vanilla sugar
      1 egg yolk
      Mix together the dry ingredients for the dough: flour, baking powder, sugar and vanilla sugar. Add cream. Mince the butter and add it to the dry ingredients. Quickly knead into smooth dough. Cover with plastic wrap and leave in the fridge for half an hour.
       
      Heat the oven up to 200C. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don't turn off the oven.
       
      Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps.
       
      Clean the plums, cut them into halves and remove the stones. Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping. Bake for 20 minutes.
       
       

    • By Kasia
      Pineapple and coconut – the ideal couple
       
      Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert.

      Ingredients (for 4 people)
      fruit mousse
      1 pineapple
      300ml of coconut milk
      1 banana
      150ml of orange juice
      2 tablespoons of desiccated coconut
      decoration
      50g of butter
      1 tablespoon of caster sugar
      4 tablespoons of desiccated coconut
      4 slices of orange
      fruit

      Blend all the ingredients of the fruit mousse. Put it into some glasses and leave in the fridge. Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit. Put 2-3 tablespoons of it on top of the desserts. Decorate with a slice of orange, fruit and some peppermint leaves before serving.

      Enjoy your meal!
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×