4 -
10 mins
60 mins
1 hr 10 mins
Choose number of servings
Ingredients
- Water as needed
- Heavy Cream 360 ml
- Whole Milk 360 ml
- Brown Sugar 100 g
- Egg Yolks 4
- Cornstarch 4 tbsp
- Cardamom (ground) ½ tsp
- Kosher Salt ¼ tsp
Tools that you will need
General Equipment
- 8qt (8L) Pot
- Electric Blender
- Large Bowl
- Vacuum Bag
- Whisk
Cooking Steps Prep Cooking
Prepare the Probe
Insert the probe into the clip attached to the side of the pot making sure it doesn't touch the bottom.
Measure and Add the Water to the Cookware
Fill the pot right to the bottom of the probe bracket.
| Water | as needed |
Mix the Pudding Base
While the water comes up to temperature, add the ingredients into a bowl and whisk well.
| Heavy Cream | 360 ml |
| Whole Milk | 360 ml |
| Brown Sugar | 100 grams |
| Egg Yolks | 4 |
| Cornstarch | 4 Tbsps. |
| Cardamom (ground) | ½ tsp. |
| Kosher Salt | ¼ tsp. |
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol appears on the cooktop. Select Slow Cooking/ Sous Vide and set the temperature to 79°C.
2. Strain and Bag the Pudding
Strain through a fine-mesh colander into a bowl or pitcher. Transfer the strained pudding mix into a vacuum bag.
3. Seal the Pudding Bag
Place the bag into the vacuum chamber and seal at Vacuum Level 2/ Seal Level 2.
4. Add and Cook the Cardamom Pudding
Make sure the bag is fully submerged, then cook the pudding for 1 hour.
5. Remove the Pudding
Transfer the pudding over to a clean towel and dry well.
6. Finish the Cardamom Pudding
Carefully cut the corner of the bag and pour the pudding into a bowl. Whisk slightly and portion the pudding into your desired serving bowls or cups. Refrigerate until set.
7. Serve as Desired
Once fully cold, enjoy this dessert with a little bit of whipped cream, fresh berries, or toasted crumble topping.
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
