Egg Custard & Bites

Custards are essentially eggs and dairy that set when gently heated—too hot and they curdle, too cool and they stay runny. Sous vide gives you a stable water bath that cooks jarred custards evenly, so you get a silky, spoonable set without bubbles or weeping. Use the lower end for crème brûlée–style wobble, and go a touch higher for firmer egg bites that hold their shape. This guide focuses on temperature, jar size, and the chill time that finishes the texture.

Cooking time depends on thickness, not weight. Measure at the thickest part.

Cooking time depends on thickness, not weight. Measure at the thickest part. Follow safe cooking practices and USDA guidelines for internal temperatures.

See our food safety guide.

Prep and finishing varies—see the doneness options and recipes below.