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. The margin between perfect and overcooked is about 5°F, which is exactly the kind of precision sous vide was built for. Sous vide gives you a stable water bath that cooks jarred custards evenly from every direction simultaneously, so you get a silky, spoonable set without bubbles, weeping, or the scorched edges that oven baking produces. The temperature determines the texture more than anything else. At 170°F (77°C) you get a barely-set wobble ideal for creme caramel. At 176°F (80°C) you get a classic silky custard. At 180°F (82°C) you get a firmer set suitable for egg bites or unmolding. Always temper the eggs slowly when adding hot cream. Pour the hot liquid in a thin stream while whisking constantly to raise the egg temperature gradually. Dumping it all at once scrambles the yolks. Strain every custard base. Even with careful tempering, small bits of cooked egg can slip through. A fine mesh strainer takes 30 sec and is the difference between silk and grit. Use the lower end for creme brulee-style wobble, and go higher for firmer egg bites that hold their shape when cut.

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.