Sous vide brings a simple and guaranteed perfect twist on a fussy recipe. Save those egg whites for low-cal omelets the next day, or a meringue to use on your next dessert - something REALLY fancy like a baked Alaska, or lemon meringue pie.
- 160 g egg yolks ( — 160 g ≈ yolks from 9 jumbo or 11 large eggs)
- 90 g granulated sugar
- 3 g salt
- 600 g heavy cream
- 2 tsp vanilla exctract
- 5 8oz (1/2 pint) widemouth canning jars ( — use only freezer safe jars. Others may crack while flaming the sugar.)
- Gather your sous vide setup, and test water volume needed with 5 jars in place. ≈ 9.5 quarts for Rubbermaid 12q container Whisk all...
- Get the full instructions at Killer Noms Wild Game Recipes and Techniques