Custard

Custard—the ingredients are whisked together raw then sealed in a vacuum pouch and cooked at 78°C/172.4°F. The egg, sugar, cream mix will never curdle and is ready in 15 minutes. Serve warm straight from the water bath or cool in an ice slurry (a mixture of ice and water) to use cold. Quantities as small as 100mls can be made easily.