Super easy and delicious homemade egg custard. The perfect side dish for eel and Christmas lunch! Vary the flavors according to your mood. Perfect for reducing food waste.
Recipe for egg custard in water bath
In my kitchen, a water bath naturally means sous vide.
A delicious and cozy dish that is easy to make your own. The dish is perfect for the “stop food waste principle,” as you can easily use leftovers or whatever you have in the fridge.
You can freely choose the filling you want in the egg mixture; it can be anything from diced chicken/bacon/ham, salmon, bell peppers, broccoli, spinach, or sun-dried tomatoes.
The cheese can be anything from grated cheese, gruyere, cheddar, or parmesan.
For this recipe, I used 2 pieces of Ikea 13 centiliter “glass jars with lids”/preserving jars.
Servings: people
Egg Custard in Water Bath
Super easy and delicious homemade egg custard. The perfect side dish for eel and Christmas lunch! Vary the flavors according to your mood. Perfect for reducing food waste.
Ingredients
- Oil neutral taste
- 3 pcs. Egg
- 20 gram Parmesan approximately
- 1 slices Ham serrano
- 50 gram Whipping Cream
- Salt and Pepper
Instructions
- Spray the glasses with cooking spray or lightly coat them with a bit of oil.
- If you are using slices of meat, break/cut them into smaller pieces and distribute them in the glasses.
- Whisk eggs together with Parmesan, heavy cream, salt, and pepper.
- Pour half of the egg mixture into one glass and the other half into the second glass.
- It is important that the glasses are filled about 4/5 full - if there is too little in the glasses, they will float around in the water bath, and if there is too much, the egg custard will overflow.
- Put the lids on and place the glasses in your water bath.
- Cook them at 77 degrees Celsius (171 degrees Fahrenheit) for 1 hour and 10 minutes.
- The egg custard is now ready to serve.