Crème Anglaise Sous-Vide Method

Batch Size:
Yield:

Main

AmountIngredient
Whole Milk
Heavy Cream
Egg Yolks
Granulated Sugar
Vanilla Beanseeds
Salt¼ tsp
Scaled ingredient total1,381.25 g

1 ingredient amount is excluded from this total because no weight or volume equivalency is available.

Prep Method 7

  1. 1.Puree all of the ingredients together in a blender until smooth and chill until cold.
  2. 2.Seal the mixture in vacuum bags.
  3. 3.Cook the vacuum packed crème anglaise in a covered water bath using an immersion circulator set to 180°F (82°C).
  4. 4.Cook the bags for 15 minutes for ice cream base or 25 minutes for sauce.
  5. 5.Remove the bags and shake them a few times to emulsify the mixture.
  6. 6.Cool the crème anglaise down immediately over an ice bath.
  7. 7.Refrigerate until ready to use.

U of M Equivalency

XX Weight = XX Volume = XX Each

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Whole MilkThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$2.6125
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.2611
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Vanilla BeanThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0011
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Total Yield1,380 g
Total Cost$2.8747
Cost Per G:$0.0021

Partial estimate; unpriced ingredients are excluded. 49% of ingredient weight is priced.

3 costing issues
  • Whole Milk: no active USD purchase price with a convertible package size
  • Egg Yolks: no active USD purchase price with a convertible package size
  • Vanilla Bean: Density cannot convert count to mass

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data4 of 6 connected
!Whole MilkAdd nutritional data500 g›✓Heavy CreamCream, heavy500 g›✓Egg YolksEgg, yolk, raw, fresh200 g›✓Granulated SugarSugars, granulated180 g›✓SaltSalt, table1.25 g›!Vanilla BeanAdd nutritional data›

Nutrition Facts

Serving size100 g

Amount per serving

Calories220

% Daily Value*

Total Fat 17g
22%
Saturated Fat 9g
44%
Cholesterol 195mg
65%
Sodium 50mg
2%
Total Carbohydrate 15g
5%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 3g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 64% mapped. Scaled batch: 3017 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Make sure the water bath has reached 180ºF (82°C) before adding the vacuum bags. The water temperature will drop when the bags are added. Let the temperature rise back to 180ºF (82°C) before setting the timer.
  • Crème anglaise has a shelf-life up to 3 days.