Sous Vide Banana Cream Pie

80°C (176° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty

Introduction

Thank you so much to Chef Cat for this tasty recipe! Make sure you're following Chef Cat on Instagram at @chefcatluce.

Ingredients

  • 120g egg yolk
  • 15g cornstarch
  • 25g sugar
  • 40g whole milk
  • 160g heavy cream
  • 50(more)g sugar
  • 4g salt
  • 5g banana extract

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Introduction

Thank you so much to Chef Cat for this tasty recipe! Make sure you're following Chef Cat on Instagram at @chefcatluce.

Directions

  1. Preheat Nomiku to 80c
  2. In small bowl, combine cornstarch, 25g sugar, milk and heavy cream.
  3. Heat in a saucepan on medium to gentle boil (Stirring frequently)
  4. In separate bowl, whisk together egg yolk, 50g sugar, and salt until smooth.
  5. Slowly pour small amounts of hot milk mixture into yolk (temper), and finish with adding banana extract
  6. Let sit for 30 min.
  7. Cast into pint mason jars (Lid to fingertip tight).
  8. Cook in the water bath at 80c for 1 hour.
  9. Cool overnight, and serve with fresh banana, whipped cream, and Nilla wafer.

Comments

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