Description
Sous‑vide custard base is a precision thermal technique that cooks a protein‑fat emulsion at 80–85 °C for 30–60 min, yielding a silky, uniform custard without curdling.
Technical
The method relies on controlled denaturation of egg proteins and the stabilization of milk proteins and fat globules. Uniform heat transfer prevents rapid protein aggregation, while the vacuum seal maintains a consistent environment. The 1:2 egg‑to‑milk ratio and 10 % sugar content further stabilize the emulsion and control viscosity.
Science
Primary Reaction
Protein denaturation and emulsification of egg yolk and milk proteins
Sensory Profile
Aroma ()
butteryvanillacaramelized sugarcreamyeggytoasted milkhoneyed
Origin & History
Civilization